There’s something about the height of peach season that brings out my nostalgic side. Perhaps it’s the way the sweet aroma of ripe peaches fills my kitchen, reminding me of childhood summers spent helping my aunt preserve the season’s bounty. This Peach Custard Pie has become my summer tradition – a recipe I’ve been perfecting since my teenage years when I first discovered it in an old dessert cookbook.
The Perfect Summer Dessert
What makes this pie so special? It’s the beautiful harmony of fresh, juicy peaches nestled in a creamy Greek yogurt custard, all topped with a buttery crumb topping that adds just the right amount of texture. The first time I served this at a family gathering, my uncle (who typically avoids sweets) asked for seconds – and then took home an extra slice for breakfast the next day!
While many fruit pies can be overly sweet or one-dimensional, this custard version elevates the humble peach to something truly extraordinary. The tanginess from the Greek yogurt balances the natural sweetness of summer peaches perfectly. And that golden crumb topping? It adds a wonderful textural contrast that makes each bite more satisfying than the last.
Adaptable for Year-Round Enjoyment
Over the years, I’ve experimented with this recipe to make it more accessible. While nothing beats fresh summer peaches, I’ve found that both canned and frozen peaches work beautifully when fresh aren’t available.
After numerous kitchen experiments (my family never complains about being taste-testers!), I can report that canned peaches produce a delightful pie that still receives enthusiastic approval from everyone who tries it. Frozen peaches offer excellent flavor too, though I recommend bringing them to room temperature and draining any excess liquid before using them to prevent a soggy crust.
A Healthier Twist on a Classic
One of my favorite adjustments to this recipe was swapping the traditional sour cream for Greek yogurt. This simple change adds protein while maintaining that perfect creamy texture we all love. My health-conscious sister couldn’t believe the switch when I first made it – the rich, velvety custard texture remains unchanged!
Simple Ingredients, Extraordinary Results
What I love most about this recipe is how humble ingredients transform into something truly special. A basic pie crust, fresh peaches, Greek yogurt, and a few pantry staples come together to create a dessert that consistently earns rave reviews and recipe requests.
The first time my neighbor Sarah tried this pie, she insisted I had used some secret ingredient or special technique. The truth? It’s just good ingredients allowed to shine without unnecessary complications. No cinnamon, no nutmeg – just pure peach flavor complemented by a luscious custard and buttery crumb topping.
Perfect for Any Occasion
This pie has accompanied me to countless summer gatherings, from casual backyard barbecues to more formal dinner parties. It travels well, serves beautifully, and never fails to disappear quickly. I’ve learned to always bring recipe cards when I bring this pie anywhere!
While it’s delicious on its own, a dollop of freshly whipped cream (unsweetened, to let the natural sweetness of the pie shine) makes it even more heavenly. Some friends prefer it with a scoop of vanilla ice cream, which is equally delightful, especially when the pie is still slightly warm.
Ready to create your own summer tradition? Let’s get baking!
Tips for Peach Custard Pie Success
- Don’t rush the cooling process – allowing the pie to rest for an hour helps the custard set properly
- Use a pie shield to prevent the crust edges from over-browning
- For the best texture, slice peaches about 1/2 inch thick
- Keep the custard mixture simple – avoid adding spices the first time you make this recipe to appreciate the pure peach flavor
When peach season arrives each year, this is always the first recipe I turn to. It’s my way of honoring summer’s sweetest fruit and creating memories around the table with those I love most.
Now, let’s get to that recipe!
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Peach Custard Pie
Description
This heavenly peach custard pie showcases summer’s most beloved fruit in a creamy, tangy custard topped with a buttery crumb topping. Perfect for gatherings or a special family dessert!
Ingredients
For the Crust:
- 1 single pie crust (homemade or store-bought)
For the Filling:
- 5 medium fresh peaches (about 1½ pounds)
- 1 cup Greek yogurt
- 3 large egg yolks
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ¼ cup butter (½ stick), cold
- ⅓ cup all-purpose flour
- ⅛ cup granulated sugar
Instructions
Prepare the Crust:
- Preheat your oven to 425°F (220°C).
- Roll out your pie dough to fit your pie plate, with a slight overhang.
- Transfer the dough to the pie plate, trim the edges, and crimp as desired.
Prepare the Filling:
- Peel the peaches and slice them about ½ inch thick.
- Arrange the peach slices in the pie crust, starting from the outside and working your way toward the center.
- In a medium bowl, whisk together the Greek yogurt, egg yolks, sugar, flour, and vanilla until smooth.
- Pour this custard mixture evenly over the peaches.
First Bake:
- Bake the pie for 30 minutes, or until the custard is just beginning to set.
- While the pie is baking, prepare the streusel topping.
Make the Streusel:
- In a medium bowl, cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the sugar until well combined.
Finish Baking:
- After the initial 30 minutes of baking, remove the pie from the oven.
- Sprinkle the streusel mixture evenly over the center of the pie (consider using a pie shield to protect the crust edges from burning).
- Return to the oven and bake for an additional 15 minutes, or until a knife inserted into the center comes out clean.
- Cool the pie on a wire rack for at least one hour before serving.
Serve:
Enjoy warm with a dollop of freshly whipped cream (unsweetened) or a scoop of vanilla ice cream.
Notes
- Using Canned Peaches: Substitute 2 cans of sliced peaches, well drained.
- Using Frozen Peaches: Substitute 20 oz of frozen peach slices, thawed to room temperature and well drained.
- Make Ahead: This pie can be made a day ahead and refrigerated. Bring to room temperature before serving or warm slightly in a 300°F oven for 10-15 minutes.
- Storage: Leftovers can be refrigerated for up to 3 days.
Enjoy this perfect celebration of summer peaches!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10