Description
This Peach Custard Pie features a luscious, creamy custard filling infused with the natural sweetness of fresh peaches, all nestled in a flaky pie crust. Perfectly balanced with a hint of vanilla and a smooth texture, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Filling
- 4 peaches, peeled, sliced, and cubed
- 1 cup whole milk
- 1 cup sugar
- 3 eggs
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Crust
- 1 prepared pie shell
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the pie filling.
- Prepare Peaches: Peel, slice, and cube the peaches if they are not already prepared. Set them aside in a bowl.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, and flour until smooth. Gradually add the whole milk while whisking continuously, then stir in the vanilla extract to fully incorporate all ingredients.
- Combine Peaches and Custard: Gently fold the cubed peaches into the custard mixture, ensuring the fruit is evenly distributed throughout the custard base.
- Fill Pie Shell: Pour the peach and custard mixture into the prepared pie shell, spreading it out evenly.
- Bake: Place the pie on the middle rack of the preheated oven and bake for about 60 minutes, or until the custard is set and a knife inserted near the center comes out clean.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before serving to let the custard firm up nicely.
Notes
- Ensure peaches are ripe and sweet for the best flavor.
- To prevent the crust from becoming soggy, you can blind bake the pie shell for 10 minutes before adding the filling.
- Let the pie cool fully to allow the custard to set properly.
- Serve chilled or at room temperature with whipped cream if desired.
- Use fresh peaches for the best texture; canned peaches may result in extra liquid in the pie.
