This peach custard pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of this crumb top peach 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, and peach custard 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 sweet and juicy peaches in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes.
Peaches are great in smoothies, oats, cereal, on their own, or so many other recipes! I’ve put together a collection of peach recipes including peach ice cream in a blender and peach muffins, amongst others!
But we can’t forget the classic peach cobbler. This recipe is probably the best you’ll make!
I have a favorite dessert cookbook, and I began making this custard peach pie with crumb topping 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 scrumptious crumb topping, 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 I tested the canned peach version, and my panel 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).
Peach Custard Pie with Crumb Topping
adapted from Good Housekeeping’s Illustrated Book of Desserts serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
- fresh peaches OR canned peaches OR frozen peaches
- Greek Yogurt or labne
- egg yolks
- sugar
- flour
- vanilla
Crumb Topping
- butter
- flour
- 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 Peach Custard 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.
I like to start from the outside and work my way around.
Then fill in the center with the remaining peach slices.
With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches. Don’t be tempted to add any spices the first time you make this pie. I think you’ll be happy when you taste it.
Bake pie for 30 minutes, or until custard is just beginning to set.
Make the Crumb Topping for the Custard Peach Pie
Meanwhile, make the crumb 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! Speaking of ice cream, I have a super easy and delicious peach ice cream recipe you make in a blender!
Many other sites have copied this recipe, but this is straight from my GH cookbook, and I have given credit to where I found it, unlike others.
It comes out perfectly every time!
Love CUSTARD? You’ll adore these melt-in-your-mouth CUSTARD CREAMS!
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Peach Custard Pie
The most delicious custard peach pie recipe which uses Greek yogurt for a healthier twist.
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) see notes for can/frozen peaches
- 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.
Notes
- Instead of fresh peaches, you may use 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature.
- You can substitute sour cream for the Greek yogurt as it was used in the original recipe.
- You can substitute other fruit like rhubarb, blueberries, cherries or nectarines.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 136mgCarbohydrates: 28gFiber: 3gSugar: 16gProtein: 6g
Nutrition information is only estimated.
Homemade Pie Crust in Under a Minute? It's Possible!
A super quick and easy recipe to make a great pie crust! Two methods are given.
Ingredients
- 454 g flour (approx. 4 cups)
- 8 oz (225 g) unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- 4 Tbsp water (or more, as needed)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or so)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, though, as it will make the crust tough.
- Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Notes
- Don't add too much water right away, you can always add more, but you can't take it out.
- If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
- To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
- As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g
Nutrition information is only estimated.
Got peaches? Try my friend Jill’s sticky baked amaretti peaches.
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[…] custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests […]
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!
I pre made a pie crust last night and it’s just sitting there waiting to be filled with something, lol. Can I use that for this recipe?
Of course, Christena!! Enjoy!