Peach Custard Pie
A delightful and easy-to-make peach custard pie featuring fresh, ripe peaches in a creamy custard filling, perfect for summer gatherings or a sweet indulgence.
Ingredients
For the pie crust
- 1 pie crust 1 pie crust Can be homemade or store-bought.
For the custard filling
- 4 cups 4 cups fresh peaches, sliced Use ripe peaches for best flavor.
- 3 whole 3 eggs
- 1 cup 1 cup sugar
- 1 cup 1 cup milk
- 1/4 cup 1/4 cup heavy cream Can substitute with full-fat coconut milk for dairy-free.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon cornstarch Essential for thickening the custard.
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon ground cinnamon (optional) For added flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cornstarch, salt, and cinnamon until smooth.
- Place the pie crust in a pie dish and arrange the sliced peaches evenly over the bottom.
- Pour the custard mixture over the peaches.
Baking
- Bake in the preheated oven for 40–50 minutes, or until the custard is set and the top is golden brown.
- Let cool before serving.
Notes
For substitutions, try fresh berries or cherries instead of peaches. Store any leftovers in the refrigerator for up to three days. Reheat individual slices in the microwave or oven as desired.