Custard Peach Pie

This custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of pie! Easy to make and uses a whole cup of Greek yogurt for a healthier twist, but no change to the amazing flavor!

Originally published July 3, 2013.

Peaches are one of the joys of summer. Custard Peach Pie is just the crowning glory!

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The problem is, like many fruits or vegetables, peaches are in season and plentiful for a short time, but then are gone until next year.

If you’re like me, when you can enjoy them, you like to use them in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes.

Peaches are great in smoothies, or my cousin Gianfranco’s favorite recipe: Peaches and Cream (and Cognac)!

And we can’t forget the classic Peach Cobbler.

I have a favorite dessert cookbook, and I began making this pie from that cookbook when I was a just a teenager (so I’ve made it many times)!

With a basic single pie crust, it only takes layering peaches, mixing up a little custard type mixture and a streusel, and you’ll have one summer’s most delicious fruit pies.

I changed the original recipe from using sour cream to Greek yogurt, and it tastes just as delicious!

Edited November, 2018: I’ve had several people write to ask about using canned and frozen peaches and can now tell you that they work just fine. The flavor and texture is still better with fresh peaches, but three of us had a slice of the canned peach version, and we all gave it a thumbs up! While the frozen peaches had better flavor, they made the crust a little soggy, so I’d advise bringing them to room temperature before using them (drain any liquid, too).

Oven temperature 425ºF (220ºC)

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.)

4. Ta-dah! Ready for filling!

Assemble the Custard Peach 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. Don’t worry about making it look perfect; it won’t make a difference to the end result as no one will see how you layered the peaches.

With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.

Bake pie for 30 minutes, or until custard is just beginning to set.

Meanwhile, make the streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs. Next, 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.(This 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; cut and serve while warm.

You can serve it with ice cream, but freshly whipped cream (without sugar) is my favorite topping!

It comes out perfectly every time!

Love CUSTARD? You’ll adore these melt-in-your-mouth CUSTARD CREAMS!

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Custard Peach Pie

Yield: one pie

Cook Time: 45 minutes

Total Time: 45 minutes

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Ingredients

Pie / Filling

• one single pie crust pastry (half recipe)
• 1 cup (8 oz) Greek Yogurt or labne
• 3 large egg yolks
• 3/4 cup (6 oz) sugar
• 5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren't in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
• 1/4 cup (2 oz) flour
• 1 tsp. vanilla

Streusel Topping

• 1/4 cup (half stick) (2 oz) butter
• 1/3 cup (3 oz) flour
• 1/8 cup (1 oz sugar)

Instructions

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.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving:Calories: 468Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 130mgSodium: 278mgCarbohydrates: 50gFiber: 3gSugar: 32gProtein: 9g

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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Pie Pastry in Under a Minute? It's Possible!

Yield: 1 double pie crust

Prep Time: 1 minute

Total Time: 1 minute

A super quick and less messy recipe to make a great pie crust! Have you tried it?

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Ingredients

• 1 lb flour (approx. 4 cups)
• 8 oz unsalted butter (2 sticks)
• 1/8 tsp salt (if you use salted butter, omit the salt)
• (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)

Instructions

1. Place all ingredients into food processor and pulse a few times.
2. Add a little ice water, a few more pulses and it is ready to roll (literally)!
3. Your pastry should sort of come together, but still be somewhat crumbly when ready. Don't add too much water, though, as it will make the crust tough. Shape into a ball, cover with cling wrap and refrigerate for at least half an hour.
4. Use as desired, baking according to pie recipe directions.

Notes

To make a richer crust, add an egg with a little cold water instead of the water on its own. Beat the egg with a couple of tablespoonfuls of water and add it to the dry ingredients. Continue to make as the rest of the recipe, adding cold water as needed and then rolling out, etc.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving:Calories: 322Total Fat: 2gCholesterol: 0mgSodium: 0mgCarbohydrates: 3.5gFiber: 0gSugar: 0gProtein: 5g

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

More peach recipes to try~ 

Sticky Baked Amaretti Peaches

Fresh Peach Crumb Bars

Peach Melba

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