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Homemade Peach Custard Pie Recipe
Ash Tyrrell

Homemade Peach Custard Pie Recipe

I recently made this Homemade Peach Custard Pie, and it quickly became one of my favorite summer desserts. The combination of juicy peaches and silky custard creates a pie that tastes both comforting and elegant. I love how the peaches stay sweet and fresh while the creamy filling bakes into a smooth, rich texture.
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Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust – A homemade crust offers the best flavor but a quality store-bought crust works well too.
  • 5 medium fresh peaches peeled and sliced – Choose ripe but firm peaches for the best texture and natural sweetness.
  • 1/4 cup granulated sugar – Used to lightly sweeten the peaches and enhance their flavor.
  • 2 large eggs – Helps create a rich creamy custard filling.
  • 1 1/2 cups milk – Whole milk provides the creamiest texture though other varieties can be used.
  • 1/4 cup granulated sugar – Sweetens the custard without overpowering the peaches.
  • 1 tablespoon all-purpose flour – Helps the custard set properly while baking.
  • 1 teaspoon vanilla extract – Adds warmth and depth to the filling.
  • 1/4 teaspoon ground nutmeg optional – Provides a subtle spice that pairs beautifully with peaches.

Method
 

  1. Preheat your oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie plate and gently crimp the edges if desired. Set the prepared crust aside while you work on the filling.
  2. Peel the peaches and slice them into even wedges. Arrange the peach slices inside the pie crust, spreading them evenly across the bottom. Sprinkle the first 1/4 cup of sugar over the peaches to enhance their natural sweetness.
  3. In a medium mixing bowl, whisk together the eggs, milk, remaining sugar, flour, vanilla extract, and optional nutmeg. Continue whisking until the mixture is completely smooth and free of lumps.
  4. Slowly pour the custard mixture over the peaches. Make sure the custard flows evenly between the fruit slices so every bite contains both peaches and creamy filling.
  5. Place the pie in the preheated oven and bake for about 45 to 50 minutes. The custard should be set with only a slight jiggle in the center when the pie is finished baking.
  6. Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least one hour so the custard can fully set before slicing and serving.

Notes

  • I always choose ripe but slightly firm peaches because overly soft peaches release too much liquid.
  • I like to let the pie cool completely before slicing, which helps the custard hold its shape beautifully.
  • I sometimes add a splash of heavy cream to the custard for an extra luxurious texture.
  • I avoid overbaking because the custard continues to set while cooling.
  • I occasionally sprinkle a little cinnamon over the peaches for added warmth and aroma.
  • I chill the pie for an hour before serving when I want cleaner slices.