Peach Custard Pie
User Reviews
4.8
Peach Custard Pie
Description
Peach Custard Pie features a single pie crust filled with sliced peaches layered evenly, covered by a smooth custard made from Greek yogurt, egg yolks, sugar, flour, and vanilla. The custard gently sets during baking, balancing the sweet and tart peach slices beneath it.
The pie bakes initially at 425ºF until the custard begins to set, then a streusel topping of butter, flour, and sugar is sprinkled over the center to create a crumbly, golden layer. The crust edges are trimmed and crimped for a finished look, and a pie crust shield helps prevent over-browning.
This dessert showcases fresh fruit combined with a creamy texture, suitable for serving after meals or as a sweet treat. Alternatives such as canned or frozen peaches and subbing sour cream for Greek yogurt are possible, as well as using other fruits like rhubarb or cherries.
It is important to peel and evenly slice the peaches to about half an inch for consistent cooking and custard integration.
Ingredients
Pie / Filling
- 1 pie crust pastry single (half of recipe below)
- 1 cup Greek yogurt labne or sour cream
- 3 egg large, yolk
- ¾ cup sugar
- 5 peaches about 1 1/2 lbs (see notes for can/frozen peaches) or about 5 medium sized peaches
- ¼ cup flour
- 1 tsp vanilla
Streusel Topping
- ¼ cup butter ½ stick
- ⅓ cup flour
- ⅛ cup sugar
Instructions
- Oven temperature 425ºF (220ºC)
MAKE THE PIE CRUST:
- After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
- Trim the edge.
- Crimp the edges as desired (I pinch with a thumb and forefinger.)
ASSEMBLE THE PIE:
- Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
- With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
BAKE THE PIE:
- Bake pie for 30 minutes or until custard is just beginning to set.
- Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
- After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
- Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
- Cool pie on wire rack for an hour; serve warm.
Notes
- Fresh peaches are preferred, but canned (drained) or frozen (defrosted and drained) peaches can be used as substitutes.
- Sour cream may be substituted for Greek yogurt if desired, adjusting the custard consistency slightly.
- Other fruits such as rhubarb, blueberries, cherries, or nectarines may be used as variations for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 56mg | 2% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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