Homemade Peach Custard Pie
This Homemade Peach Custard Pie shines with a smooth custard and sweet peach filling, making it a delightful dessert that balances creamy textures with the fresh sweetness of peaches.
Equipment
- Pie pan
- Mixing Bowl
- Whisk
- Oven
Ingredients
Ingredients
- 1 piece Pie crust sturdy, can be homemade or store-bought
- 4 pieces Ripe peaches sliced evenly
- 3 large Eggs
- 350 ml Milk or cream
- 100 g Sugar adjust to taste
- 1 pinch Salt
- 1 teaspoon Vanilla extract or citrus zest for flavor
- 30 g Flour or cornstarch for thickening
Instructions
- Preheat your oven to 175°C (350°F).
- Prepare the pie crust by rolling it to fit your pan, piercing with a fork, and blind-baking it for about 10 minutes until set.
- In a mixing bowl, toss the sliced peaches with sugar and flour or cornstarch. Allow them to sit for a few minutes.
- Whisk the eggs with milk or cream, a pinch of salt, and vanilla until smooth. Temper the eggs by slowly mixing in some hot peach filling.
- Spread the peach filling evenly in the blind-baked crust and pour the custard mixture over the top.
- Bake for 45 to 60 minutes, until the center is set and a knife inserted comes out clean.
- Allow to cool for 2 to 4 hours on a wire rack before slicing for optimal texture.
Notes
Tip: For the best results, use fresh peaches and ensure the crust is properly blind-baked to avoid sogginess.