Peach Custard Pie (Printable)

Sweet peaches meet silky vanilla custard in a flaky crust for the ultimate summer dessert.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
03 - 2 tablespoons lemon juice
04 - 1/2 cup granulated sugar
05 - 2 tablespoons all-purpose flour

→ Custard

06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt

# Directions:

01 - Preheat the oven to 375°F. Arrange the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
02 - In a large bowl, toss the sliced peaches with lemon juice, 1/2 cup sugar, and flour until evenly coated. Spread the peaches evenly in the prepared pie crust.
03 - In a separate bowl, whisk together eggs, milk, cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt until smooth.
04 - Pour the custard mixture evenly over the peaches. Bake for 45–55 minutes, or until the custard is set and the top is lightly golden. If the crust begins to brown too quickly, cover the edges with foil.
05 - Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving for best slicing.

# Expert Advice:

01 -
  • The combination of juicy peaches and silky custard creates a texture that's simply irresistible
  • It strikes that perfect balance between fruit-forward freshness and rich, comforting dessert
  • While it looks impressive coming out of the oven, the actual hands-on time is surprisingly minimal
02 -
  • The custard will still look slightly jiggly when you remove it from the oven, but it firms up beautifully during chilling
  • Don't skip the refrigeration time—slicing this pie warm gives you a delicious but messy puddle instead of neat wedges
03 -
  • Place your pie dish on a baking sheet before filling—it catches any potential overflow and saves your oven floor
  • If your peaches are ultra-juicy, add an extra tablespoon of flour to prevent a soggy bottom crust

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