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Peach Custard Pie

Peach Custard Pie Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 single unbaked pie crust
  • 3 to 4 ripe but firm peaches, peeled and sliced (about 2 ½ cups)
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • ¼ tsp fine salt
  • Ground nutmeg, for dusting

Method
 

  1. Preheat oven to 375°F. Fit crust into a 9-inch pie plate, crimp edges, and place on a baking sheet. Scatter peach slices evenly in the crust.
  2. Whisk eggs and sugar until pale. Whisk in flour, salt, and vanilla. Slowly whisk in cream until smooth.
  3. Pour custard over the peaches, wiggle to settle, and dust the top with nutmeg.
  4. Bake 45 to 50 minutes, until edges are golden and the center jiggles softly. Tent crust with foil if it browns too fast.
  5. Cool on a wire rack at least 1 hour, then slice and serve warm or at room temperature.

Notes

The pie needs that hour of resting time for the custard to set fully; it will continue to thicken as it cools. If the top looks slightly puffed when you pull it from the oven, it settles within minutes. Any leftover slices keep beautifully in the fridge for days.