Fresh Peach Custard Pie

The aroma of baked peaches mingling with a hint of nutmeg fills the air, creating an irresistible invitation to indulge in a slice of Fresh Peach Custard Pie. This exquisite dessert takes about an hour to prepare and bake, and its creamy custard complements the juicy peaches perfectly, ensuring every bite is a delightful experience.

This recipe is perfect for summer gatherings, picnics, or as a comforting dessert at home. For those who want to get ahead, you can store the pie in the refrigerator for up to three days, allowing the flavors to deepen.

Why You’ll Love This Recipe

• The flaky, golden crust provides a perfect contrast to the creamy custard.
• Fresh or frozen peaches make this pie versatile throughout the year.
• The custard sets beautifully, creating a delightful texture and flavor.
• A sprinkle of nutmeg elevates the dish with a warm, aromatic touch.

What You’ll Need

Gather these ingredients to create your delicious pie.

For the Crust

• 1 prepared (unbaked 9" pie shell)

For the Filling

• 3 cups fresh or frozen peaches, drained and thawed
• 2/3 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• Grated nutmeg, to taste
• Optional: sugar or turbinado sugar for topping

Use fresh peaches for the best flavor.

Substitutions & Swaps

• Use almond milk instead of regular milk.
• Coconut cream works well as a heavy cream substitute.
• Brown sugar can replace white sugar for a richer flavor.
• No pie shell? Use a crumble topping instead.

How to Make It

Follow these simple steps to prepare your pie.

Line the pie shell

Line the 9-inch pie pan with the prepared crust. Do not prick the crust’s surface.

Bake the crust

Bake the crust at 450 degrees for 5 minutes. Cool it completely before filling.

Prepare the peaches

Peel the peaches by cutting a shallow X onto one end of each fruit. Drop the peaches into scalding water for two minutes, then quickly transfer them to an ice water bath. Slip the skins off, then slice the peaches thin.

Arrange the peaches

Place the sliced peaches in the bottom of the cooled, partially baked crust.

Combine the dry ingredients

Separately, in a bowl, combine the sugar, flour, and salt.

Whisk the custard

In another bowl, whisk the eggs, milk, and heavy cream into the dry ingredients until well combined.

Pour the custard

Carefully pour the custard mixture over the arranged peaches, ensuring an even distribution.

Add seasoning

Sprinkle the top with grated nutmeg. If desired, sprinkle with sugar or turbinado sugar for added sweetness and crunch.

Bake the pie

Bake the pie at 350 degrees for 45 to 50 minutes. Start checking at about 35 minutes; if the edges brown too quickly, put strips of foil around them. The pie is done when the center is set and it has a lightly golden brown top.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the custard may separate upon thawing.
Reheat: Warm in the oven at 350°F for 10 minutes.

Tips for Best Results

• Choose ripe peaches for the sweetest flavor.
• Ensure the custard is fully set before removing the pie from the oven.
• Serve the pie with vanilla bean ice cream for a delightful contrast.
• Make sure to cool the pie completely before slicing to maintain its shape.

Serving Suggestions

• Pair it with freshly whipped cream for an indulgent touch.
• Serve with a scoop of vanilla bean ice cream on a hot summer day.
• Offer it as a dessert option at a backyard barbecue or family gathering.