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Peach Custard Pie
4.8 from 396 votes

Peach Custard Pie

Peach Custard Pie pairs sliced fresh peaches with a Greek yogurt and egg yolk custard poured over a single pie crust. A streusel topping adds buttery, sugary crumbs that bake to a golden finish, creating a creamy, fruity dessert with a crisp edge and soft interior.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 197 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Oven temperature 425ºF (220ºC)
MAKE THE PIE CRUST:
  1. 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.
  2. Trim the edge.
  3. Crimp the edges as desired (I pinch with a thumb and forefinger.)
ASSEMBLE THE PIE:
  1. Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
  2. 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:
  1. Bake pie for 30 minutes or until custard is just beginning to set.
  2. 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.)
  3. 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.)
  4. Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
  5. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 197

% 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.