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).
Custard Peach Pie
adapted from Good Housekeeping’s Illustrated Book of Desserts
PRINTABLE RECIPE BELOW
Ingredients
- one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
- 5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren’t in season, 2 – 15 oz cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
- 1 cup (8 oz) Greek Yogurt or labne (measure in a glass measuring jug)
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 1/4 cup (2 oz) flour
- 1 tsp. vanilla
Streusel Topping
- 1/4 cup (2 oz) butter
- 1/3 cup (3 oz) flour
- 1/8 cup (1 oz sugar)
Special equipment: pie dish, rolling pin and pie crust shield (optional)
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
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:
- 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.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving:Calories: 468Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 130mgSodium: 278mgCarbohydrates: 50gFiber: 3gSugar: 32gProtein: 9g
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Made this pie, it is delicious. Made it with the Greek yogurt. Mine came out runny instead of firm. What would make this happen?
Hi Chanda, sounds like it wasn’t cooked long enough. How did the top look?
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Does it matter if you use far free or 2% geek yogurt?
Nope, I like full fat, but you can use any yogurt. :)
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Made this pie with the first of the season Georgia peaches. Came out beautifully. Creamy custard and a nice crunch to the streusel topping.
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Hello. I am wondering if this recipe would work with fresh or frozen blueberries? I am trying to make a pie that is a little more keto friendly, using sugar substitute and a lower carb fruit.
Hi Pamela, yes! I’m sure it would since blueberries bake well. I would allow the frozen ones to defrost a little before baking, though. Let me know how it goes! CC
Hello Pamela, have you made the keto pie? Because I was wondering if it would work with substituting the flour with almond flour.
My first time making a peach custard pie was a success! I’m so happy with the results and so is my family. They’ve already requested I make this pie for all of our holiday celebrations! Thank you for sharing this recipe. It’s so easy to follow and it makes for an incredible dessert!!
Ooooh, how I LOVE reviews and comments like yours, Danielle! Makes me so happy! Thank you so much for taking the time to let me know; you made my day! :) Happy baking! CC
How does this pie taste cold/room temperature? I want to make it for Thanksgiving but I don’t have time to make it right before dinner so I was planning on making it ahead of time.
That’s actually how we usually eat it! It’s probably good when warm, but needs some time to set, so your plan is perfect to make it ahead of time, Brittany. :) Happy Thanksgiving!
My Mother made a peach egg custard pie with dried peaches cooked with sugar, put in bottom of crust and then poured egg custard mix over top and bake. I can’t not find this recipe anywhere.
Wow, that sounds delicious, too! Maybe it was her own creation, Shirley?
ANSWER QUICKLY PLEASE! GOING TO MAKE TOMORROW FOR MY MOM! Do you use all purpose flour or self rising in both the cake and the topping? Thank you.
Hi Karen, I’m traveling, but unless specified, never use self rising, always all purpose. Enjoy!
Hi! This recipe sounds delicious! If I choose to use sour cream instead of the Greek yogurt (don’t care for the taste) is the amount the same? Can’t wait to try this!
Hi Kat! Yes, same amount, but I promise you, whether you use sour cream or Greek yogurt, you won’t taste the difference (but the yogurt is healthier). Let me know what you think! CC
Oh my gosh I try this recipe its was absolutely amazing. It was a hit at my church party.
Thank you so very much for sharing.
There is just something about this pie, Nancy! :) Thank you for letting me know and so glad everyone enjoyed it! :) CC
For the custard part, would tapioca work?
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Thanks for your wonderful pie recipe. I made it for my family and they loved it. Used tinned peaches. I can’t believe something so quick and easy would be so good. Just enjoying a cold slice for breakfast.
You’re most welcome, Laura! It is unexpectedly awesome, isn’t it?! haha! Enjoy! CC
This recipe is spot on ..so nice to make a recipe that is so precise! I made it today to try out for Easter …it was delicious and turned out exactly as written ! Thank you
Thank you so very much, Christine! Glad you appreciated the recipe. I agree, though, that it’s so disappointing to use a sloppy recipe that often hasn’t even been made in a kitchen! Happy Easter when it comes!
Happy Easter Christina!
In the process of making the second peach pie !
Thanks again
Yay! Thank you, Christine! Happy Easter to you and yours, too! CC
Hi Christina,
Great pie!! Came out perfect and hubby loves it so much I am making another for some friends. Quick question….if the pie is left out at room temp for a few hours it would still be okay to eat, right?? I ask because my hubby (wishing to share with another friend) took the rest of the first pie with him. It was covered in foil and in a bag BUT the person he wanted to give it to did not come so it sat around with him while he worked and he brought it home and put it back in the fridge. In my opinion it would still be just fine since it can served warm I don’t think it would spoil in that short time. What are your thoughts on this?
Thank you so much
Malorie
HI Malorie, so glad you love the pie! Given the circumstances with your leftover pie, I’d agree with you that it should be fine, UNLESS it was a very hot day. If you’re in the northern hemisphere, I’d guess that this wasn’t the case. :) Enjoy Malorie and thanks for your note!
Well the streusal topping came out, twice, like paste (my mom is cooking this) so we switched to another type streusal. And the pie actually cooked an extra 30 minutes because the knife kept coming out runny.
Still runny but now it will sit on the counter. Used frozen peaches.
Don’t know what went wrong but I should stick to store bought
Hi Christina! Just wondering if I could substitute the Greek yogurt for heavy whipping cream.
Hi Sarah, while it might work, I wouldn’t recommend it because of the difference between the two. The original recipe called for sour cream, but I switched it to Greek yogurt which has much the same consistency. Heavy whipping cream is very runny and I’m not certain the custard would be set enough for a pie. If you do chance it and give it a try, please come back to let us know how it turned out! I’d be interested to know. Hope this helps! CC
I think that I’m missing something here – what temperature is the oven?
Hi Cathrine, sorry about that! It was omitted in the recipe card, but was in the body of the post. I’ve fixed it now and made the recipe card a little easier to follow, also. Thank you for bringing this to my attention! Enjoy the pie! CC
[…] IMPORTANT NOTE: This recipe isn’t original with me – it’s from Christina Cucina’s brilliant blog post […]
I can’t believe I haven’t come in here to your actual recipe post, Christina! I’ve seen it, loved it and am in awe in particular that it uses up 3 egg yolks. You know me – I love yolky recipes, as I can make macarons with the whites! Love that this uses yoghurt, too. Looks absolutely delicious. I’m dying to make your peach pie this summer, with delicious, juicy French peaches.
Oh that will taste incredible, Jill! Wish I could have a slice! :) Thank you!
Good Morning Christina.. would blind baking the crust work?
I suppose you could, but you really don’t need to. If you do, just don’t bake it very long or the top crust may burn when the filling is baking, Lita. Let me know how it turns out. CC
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Should I keep the leftovers, if there are any, in the fridge?
Hi Katy, yes, because of the custard, do keep the leftovers (if there are any) in the fridge. Enjoy! CC
Would love to make this wonderful sounding pie. Glad it calls for egg yolk as I have an allergy to eggs white and to dairy. Could I substitute coconut yogurt for the Greek yogurt?
Hi Catherine, I haven’t ever had or used coconut yogurt, so I can’t answer your question, unfortunately. Have you baked with it in the past? If if works as a regular Greek yogurt substitution, I’d guess that it’s okay. Let me know how it turns out! CC
Will it be okay if I eliminate the eggs?
Unfortunately, the eggs are critical part of the custard and the filling simply won’t turn out as it should, Pearline. :(
I’m confused about how you’ve converted the volume of various dry ingredients to mass… liquids like yogurt and butter convert well using 8oz per cup. But that doesn’t work for sugar and flour. You have 1/4 cup flour is two ounces, for example, but a cup of flour doesn’t weigh 8 oz even if you pack in down. And 3/4 cup of white sugar isn’t 6oz either. So should I go by the volume measurements?
Hi Jennifer, if I had a choice, you would never see cups on my recipes. They are inaccurate and I am always encouraging my readers to buy a scale if they don’t have one. If you do have a scale, please use the volume measurements. However, in this recipe, the difference in the conversions doesn’t make a big difference because they’re not critical for the pie filling. Enjoy! CC
looks interesting & simple
It’s delicious, too!
I found this Peach Custard pie recipe on Pinterest and I can’t wait to try it! Not peach season currently, so I will try it with canned or frozen peaches until Summer arrives.
I make a similar pie with apples, I use chopped up Granny Smith apples, along with “custard mix,” and a streusel topping too! Always a crowd favorite!
I am SO curious though, what is the name of your favorite dessert cookbook, my curiosity compels me!
Happy Holidays!!
Hi Sue!
This pie has been going mad on Pinterest for months now! I’m happy because it is a great recipe, though. The apple version sounds good, too!
Just below the title, you’ll see that I wrote “adapted from Good Housekeeping’s Illustrated Book of Desserts”. I always give credit to where I found the recipe, unless I don’t know or can’t remember where it came from. Here’s my affiliate link to the Amazon page: https://amzn.to/2CjV4Ap Enjoy the pie and hope you find more of my recipes to try!
Christina
Can I use a premade pie crust for this recipe?
Of course, Lourdes!
Probably because we’re heading into Peach season somewhere in the world oh yeah that would be here, Australia :)
I had thought about that, but thought it was too early for stone fruit “Down Under”. Apparently, most everyone is looking at the recipe from here in the US, though. At least now we know that canned and frozen peaches both work in this recipe! Yes!
Apples are in season, could this be adapted for apples?
Hi Mickey, I actually just made this pie last night using canned peaches and it worked beautifully. That said, I think that steamed apples would work in this pie, too. I wouldn’t use raw apples, though. Just steam them until they’re a little softened, but still keep their shape. I think it would be good! Let me know if you give it a try! CC
can you use canned peaches or frozen fresh peaches is not in here
Hi Robin, I’ve never used anything but fresh, but I would try the canned, as I think the frozen ones will have a lot of extra liquid when they defrost. Let me know what you decide and how it turns out. :)
Hi Robin, Here’s a follow up: I just made a pie with canned and one with frozen peaches! Both turned out well, Robin! I added the notes to the recipe. Just be sure to use the frozen peaches when they are defrosted and have come to room temperature. Enjoy!
How do you mmeasure the yogart in 1 cup you use for dry ingredients or measuring cup for liquids
Hi Kathy, good question, I’ll fix that! 8 oz of yogurt, so I do it in a glass Pyrex measuring jug. Enjoy!
Would it be possible to use frozen peaches (thawed out) instead of fresh peaches?
Hi Melissa, I think this was discussed in these comments a while ago (but there are so many now), however, I’m not sure how it would work as defrosted peaches have so much more liquid. Maybe if you drained them well, it would work. Honestly can’t say as I haven’t tried it myself. Let me know how it goes if you decide to give it a go. :) Good luck! CC
Been looking for a recipe similar to this peach pie for years. Went peach picking with the kids years ago and made a peach pie that I found in the newspaper — it was delicious ( I was not a fan of peach pie) of all the hundreds of recipes I have that one disappeared. The only thing I remember is that it was a single crust, approximately 8 cups of peaches and heavy cream. After seeing your recipe using the yogurt I’m wondering if through the years the heavy cream was replaced with the yogurt. I can’t wait to try this recipe.
Hi Gladys, I hate it when I lose a recipe I loved! I hope this meets your expectations, but I can say that even if it’s not exactly what you are looking for, I cannot imagine you not loving it. Everyone LOVES this pie (including me who is also not a fan of peach pie)! Let me know what you think after you try it! Enjoy, Christina