Irresistibly Creamy Peach Custard Pie to Delight Your Senses

This Peach Custard Pie offers a creamy custard filled with tender peaches, encased in a buttery crust.

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Prep Time 30

Cook Time 45

Cooling Time 2

Total Time 3 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

1 crust Pie Crust Pastry Use store-bought or homemade

For the Custard Filling

14 ounces Sweetened Condensed Milk
¼ cup Butter melted, preferably unsalted
2 large Eggs or silken tofu for a vegan option
½ teaspoon Ground Cinnamon optional
2 tablespoons All-Purpose Flour plus additional for streusel
4 cups Peach Slices about 1½ pounds, fresh or drained canned/frozen

For the Streusel Topping

½ cup Light Brown Sugar packed
½ cup All-Purpose Flour for streusel
¼ cup Butter cold, unsalted

Equipment

9-inch deep-dish pie plate
mixing bowl
Whisk
oven

Method

Step‑by‑Step Instructions for Peach Custard Pie

Preheat the oven to 425°F (220°C) and prepare a 9-inch deep dish pie plate with the pie crust.
In a mixing bowl, combine sweetened condensed milk, melted butter, and whisk in the eggs, cinnamon, and flour.
Arrange peach slices evenly in the chilled pie crust and pour the custard mixture over the peaches.
Mix light brown sugar and flour for the streusel topping, and cut in cold butter until crumbly.
Bake the pie on the bottom rack for 10 minutes at 425°F, then reduce to 375°F and bake for an additional 30-35 minutes.
Allow the pie to cool at room temperature for 1-2 hours before refrigerating or serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Ensure to drain canned or frozen peaches to avoid excess liquid. Allow pie to cool before refrigerating for best texture.

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