This dreamy peach custard pie is made with fresh peaches and a super simply 5-ingredient custard combined for an easy, creamy, and delicious fruit pie. Perfect for using up those fresh or frozen summer peaches!
Why I Love This Pie
I love pie. But I don’t necessarily love making pie. Let’s just say I haven’t had a ton of experience in the pie baking department. Can probably count the number of pies I’ve made on one hand. But last week, I made a Fresh Peach Custard Pie. If you follow this blog at all, you know I’ve highlighted peach recipes several times in the past few weeks. If you think I’m kicking and screaming, desperately clutching at the last vestiges of summer, you’d be absolutely correct!
I love peaches, and the peach season disappears all too quickly around here. I’m purposely featuring peaches so when the frigid comes along in not too long (and it will), I can revisit this peach custard pie post and experience summer vicariously. (I mean, is it possible to experience vicariously from yourself?)
But I’ll be honest here. What has intimidated me in the past about making pie is the crust. Both my Grammy and Grampy were expert New England pie bakers, even worked in a bakery for a time. Yet somehow, they didn’t pass that pie-making gene on to me. Nature or nurture? I don’t know. The thing is, I haven’t exactly practiced making crust all too often either, so perhaps that’s part of it.
I’m all about easy these days. With a busy household of four boys and my little Hudson with special needs, I’m not into fancy or gourmet. While I adore fancy and gourmet, this just isn’t the season of life for that. (For me anyway.) Which is why I’m sharing this very easy Fresh Peach Custard Pie. Because maybe you’re not in the fancy and gourmet season either, but you’d still like a lovely seasonal fruit pie. Like me.
You Don’t Have To Make Your Own Pie Crust
True confession: I didn’t mix this crust myself. No apologies. I bought fresh pre-packaged pie dough, Immaculate Naturally Delicious Ready-to-Bake Pie Crust. Pressed it in the pie plate. Trimmed it. Made pretty fluting around the edges with my knuckles. (I think that should count for something, don’t you?) Yeah.
And you know what? It tasted wonderful. Flaky and light. Saved me a ton of work and clean-up. And I don’t regret it. And know what else? None of my boys said, “Whaaaaat? You didn’t make the crust from scratch?” Nope, it didn’t even come up. They didn’t care. Had more important things on their minds like soccer practice, getting ready for school starting next week, reading good books. Eating pie.
- Fresh or frozen peaches (3 cups total that have been drained and thawed, if necessary; you can use canned peaches if you’re in a pinch.)
- Granulated sugar
- All-purpose flour
- Milk (I like using whole, but you can use your preferred milk.)
- Heavy cream
- A store-bought 9-inch pie shell (refrigerated or frozen)
- Ground nutmeg (or freshly grated)
- Rock or turbinado sugar (optional, for sprinkling on top)
How To Make It
This Fresh Peach Custard Pie used up the last of the summer peaches I’d been
hoarding saving since our last peach picking adventure up north in Vermont a few weeks ago. I’ve always loved the combination of peaches and cream, which is why I was drawn to make this pie in the first place. That’s exactly what this peach custard pie tastes like peaches and cream. It was very simple to make. Fit the crust in a pie plate and partially bake it for 5 minutes.
Start by peeling the peaches and slice them on wedges. Then place those in the previously baked and cooled crust.
Whisk together the simple five-ingredient custard and pour over the peaches. Sprinkle with grated nutmeg. Optional: sprinkle with turbinado sugar.
Bake for 350 degrees for 45 to 50 minutes. Check the pie 10 minutes before taking it out of the oven and put strips of foil around the edges to prevent browning.
That’s all there is to it, folks. This Fresh Peach Custard Pie is one delicious way to extend your summer all year long!
I love serving this easy homemade peach custard pie with a scoop of vanilla bean ice cream and a sprig of fresh mint for color. But peach sorbet or homemade caramel sauce would also be delicious!
Storage, Freezing, and Reheating Instructions
- Store leftover homemade peach custard pie in an airtight container in your fridge for up to 4 days.
- Freeze this cooled peach custard pie whole, halved, or by the slice wrapped in plastic wrap and then stored in a freezer-safe, airtight plastic bag for up to 1 month. Make sure to freeze it flat!
- Reheat by allowing this pie to come to room temperature. You can also enjoy it chilled or warmed slightly in the oven at 325 for a few minutes.
More Summery Dessert Recipes To Try
- Triple Berry Crumble Recipe
- Savory Summer Pie
- Ice Cream Sandwich Cake
- Cherry Garcia Ice Cream
- Raspberry Peach Almond Shortbread
Fresh Peach Custard Pie
- 3 cups fresh or frozen peaches drained, thawed
- 2/3 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- prepared unbaked 9" pie shell
- Grated nutmeg
- Optional: sugar or turbinado sugar
- Line 9 inch pie pan with crust.
- (Do not prick.)
- Bake at 450 degrees for 5 minutes. Cool.
- Peel peaches by cutting a shallow X onto one end of peach.
- Drop peaches into scalding water for two minutes.
- Quickly transfer to ice water bath.
- Slip skins off, then slice peaches thin.
- Place peaches in bottom of partially baked crust.
- Separately, combine dry ingredients.
- Whisk eggs, milk and cream into the dry ingredients, mixing well.
- Carefully pour custard mixture over peaches.
- Sprinkle with nutmeg.
- Optional: Sprinkle with sugar or turbinado sugar.
- Bake at 350 degrees for 45 to 50 minutes.
- Start checking at about 35 minutes and put strips of foil around the edges to prevent over browning.
- Pie should be set in the middle and lightly golden brown when it is finished baking.
- Serve warm or cold with a scoop of vanilla bean ice cream.
Shashi at RunninSrilankan says
Oh My! I read “Fresh Peach Custard Pie” and my heart started pitter pattering! I simply LOVE your combo of peaches and custard in this pie Allie! I haven’t ever made a pie as I am no crust expert either and haven’t found a decent gluten free ready made one yet – but this is making me wanna ditch work today and go GF pie crust shopping!
Aunt Pinkie says
Mmmm! Looks good and easy! Thanks for another yummy Recipe!
Allie! This looks amazing. I never would have thought to combine peaches and custard, but of course you are a genius! Loving all your peach recipes.
Ha ha. You are very kind Jessica. (Please send a memo to my children.)
nancy mcmahan says
I don’t usually like custard but this has my interest. I am like you when it comes to store bought pie crust..no apologies. But my hubby is actually the great pie maker in our family.
Oh lucky you Nancy! I hope he regularly practices his skills!!!!
I’m with you Allie! Pies aren’t my specialty because of the crust. I always use a store bought crust. I can’t wait to try this one. More pie baking may just be in my future! Starting with this one. Once again, thank you! I love the photos!
Laura | Petite Allergy Treats says
Allie, this pie looks AMAZING! And I would totally hoard all those beautiful peaches too if we had peach picking in WI. Wish I had a slice of this now!
I was fortunate enough to enjoy a sample of this yummy pie. You will all love it!!
Uh oh….peach pie is my favorite kind, and custard pie is my husband’s — so, this combination looks unbeatable. And now, off to buy some more peaches! (Or, I’ll bet the nectarines now ripening in a brown paper bag would work just as well.) XOXO
Sounds like some great taste resides at your house! Would love to hear how the pie tasted with nectarines. Yum! XO
Dear Allie, making pie crusts can be tricky, but it’s always worth the work…I don’t think there is anything better than a pie! I think I may even prefer it over cake. This custard pie looks absolutely wonderful! I regret not getting enough time to do all the things I wanted to this summer, but in a way, I am also looking forward to the fall. It’s been a long season for my family. Fortunately though, I stocked up on lots of peaches this year and froze them so I could have a little bit of summer with me this winter when I am missing those warm, sunny days. Have a wonderful day dear. xo, Catherine
Dear Catherine, I sniff a true pie maker among us….:) Hoping to join you one day! I have made pie crusts before, just never been thrilled with the results. I think pie crust is an art…one I’d love to perfect. Some day. I hope this fall is a wonderful time of rest for your family. And so glad your freezer is stocked. You’re ready! XOXO
Cheyanne @ No Spoon Necessary says
Ha! I totally hear you, girlfriend! I say give me ALL the pie that someone else slaved over! 😀 BUT, if I am going to make pie for myself or family, I’m definitely making this one! I love everything peachy keen related, so this pie sounds absolutely perfect! I love that you used store bought pie dough! #NoShameInTheGame Now THIS is a pie I actually want to prepare! Pinned! Cheers!
Susie Mandel says
Whew! I was relieved to read that you buy your pie crusts, at least for this recipe. 🙂 That’s usually what I do with all my pies, as my dear grandma was the pie baker in our family. Boy, could she make pies, and I tried to watch her make her famous lemon meringue pie in my Mom’s kitchen one time and I just couldn’t get the hang of it. Of course, she made all her crusts as well, but I won’t cry over store-bought crusts, because that’s the reality of it in my home, hee-hee. This sounds delicious! You can be my gourmet chef any time, pretty lady!
Awwww thanks Susie… I’d love to be your gourmet chef. Just give me a few days notice to let me know when you’ll be arriving so I can pick up the gourmet ingredients. We’ll leave the light on for you!
Looks delicious. Actually most of our French pies are made this way: open face crust, lots of fruits and a yummy custard. Sometimes we just add some sugar, butter and grinded nuts and let the fruits do their magic. Bravo Chef Allie et Bon Appetit! I am sure your family is over the moon with you trying all these recipes.
I can clearly remember you telling me about these delicious French fruit pies Daniella. Can’t remember if it was on a walk or sitting at the counter with a cup of tea though…those were the days. Miss them. And you. Ground nuts sound delightful. XO
This looks amazing, I feel the peaches aren’t used often enough! As much as I love the summer time recipes I am looking forward to the change in season.
Your grandma and grandpa sound so cute and talented! I don’t really have any baking skills passed on from family so I understand! I gotta get me to Vermont and get some peaches!
Julie @ Julie's Eats & Treats says
This looks fabulous! I’m also scared of pie dough so I need to check out that pre-made stuff!
Sharon @ What The Fork Food Blog says
This pie sounds so good – I love anything and everything with fresh peaches. I’ve been hoarding them from the orchard this year ??
Emily @ Layers of Happiness says
Peach picking is the best! All this needs is another scoop of ice cream and this could very well be my breakfast lunch and dinner for days… yum!!
Karen @ The Food Charlatan says
I looooove peach custard pie! Totally my summer favorite 🙂 I love that pouring shot Allie!
There’s no mention of the heavy cream in the directions do you mix that with the milk?
Hey Diane – thank you so much for catching this!!! Yes, mix the milk in with the heavy cream. This recipe was published over a year ago and I can’t believe no one else mentioned this. THANK YOU! Hope you love this pie, a friend recently made this and added in some blueberries. So good.
Patritia Snelgrove Richards says
Thank you Allie, I have to admit I found this on Pinterest AFTER I made my peach custard pie from a recipe book. It is the same except for instead of milk and heavy cream, it called for 1 cup of sour cream. It is sitting here looking lovely and delicious. My queston is in regards to cooking it in a convection oven. I’m a full time rv’er and only have a micro/convection oven. I don’t want to ruin my pie! Any tips for how long and at what temperature? I am guessing 350 for 50 min instead of the 400F. Thank you, I’m not expecting an answer before I bake it but thought I’d try!
Hi Patricia – I think I’ve seen the recipe with sour cream, sounds delicious! I would guess 350° or even 325°. I think the key is just watch it really closely, if the crust starts to brown too fast early on, put little strips of foil around the edges of the crust so they don’t get too dark! Enjoy!!!
Hi Patricia – Just happen to be on here so here’s my best guess. I’d adjust your convection oven to 25 degrees lower than a conventional oven, so temp. should be adjusted down to 375°, and you’ll bake for a little shorter time. Watch the crust closely. If it starts browning prematurely, cover the crust edges with foil as it finishes baking. Wishing you all be best, it sounds delicious! I bet you see a lot of the country RV-ing. My husband and I just saw a beautiful Airstream going down the highway the other day – looks like so much fun…
Can you freeze this pie. I had enough custard to do two pies and my husband and I can only eat so much pie. Ha! Ha!
Whatttt!!! You can’t eat pie morning, noon and night? 🤣🤣🤣 I have not frozen this pie, and I might hesitate to, because I did some checking around and discovered that custard has a tendency to separate and become watery once frozen and thawed. I’m sure the pie wouldn’t be terrible, but apparently other kinds of fruit pies freeze much better than fruit custard pies. So that is just my two cents for what it’s worth. Maybe invite some friends over for cards and pie night? I’ll be right over. Ha ha. Good luck Martha, SO glad you dropped by – have a wonderful summer!
Mary Saxe says
Can I use a low fat product such as half n half or does it need to be full on cream?
Also do I use the flash process when the peaches are frozen? Don’t they get mushy?
Thanks so much can’t wait to use my fresh frozen peaches and make this pie