When peach season arrives, I can’t resist making this peach custard pie that brings together juicy peaches and velvety custard in perfect harmony.
You’ll find this recipe transforms simple ingredients into a showstopper dessert that tastes like pure summer sunshine.
Why Peach Custard Pie Is the Perfect Blend of Creamy and Fruity
You’ll adore how this peach custard pie balances creamy custard with juicy peach slices perfectly.
I’ve made this recipe countless times because it’s surprisingly simple yet impressive enough for special occasions.
The make-ahead nature means you can prep it the day before your gathering without stress.
This peach custard pie always brings a smile to my face just like my easy peach blueberry pie. You’ve got to try it next!
Ingredients You Need for Peach Custard Pie
For the Crust:
- 1½ cups all-purpose flour (plus extra for rolling)
- 1 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- ¼ cup cold unsalted butter, cubed
- ¼ cup cold vegetable shortening, cubed
- 4-5 tablespoons ice water
For the Filling:
- ¾ cup granulated sugar
- ¾ cup heavy whipping cream
- ¼ cup unsalted butter, melted and cooled slightly
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger (or substitute with cinnamon)
- 3 large eggs, room temperature
- 4 medium firm-ripe peaches (about 1¼ pounds), peeled and sliced
Ingredient Notes: I always choose peaches that give slightly when pressed but aren’t mushy—they hold their shape better during baking.
If you can’t find good peaches, frozen sliced peaches work too (just thaw and drain them first).
The combination of butter and shortening in the crust gives you the best of both worlds: flavor from butter and flakiness from shortening.
How to Make Peach Custard Pie
Step 1: Prepare Your Pie Crust In your food processor, pulse the flour, sugar, and salt together 3-4 times. Add the cold butter and shortening pieces, then pulse 8-10 times until the mixture looks like coarse breadcrumbs. Slowly add ice water one tablespoon at a time, pulsing until the dough just starts coming together. I gather it into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes.
Step 2: Roll and Blind Bake Preheat your oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Carefully transfer it to a 9-inch pie plate, fold the edges under, and crimp decoratively. Prick the bottom and sides all over with a fork—this prevents puffing. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment. Continue baking 5-10 minutes until lightly golden. Cool completely on a wire rack.
Step 3: Make the Custard Filling In a medium bowl, whisk together the sugar, heavy cream, melted butter, flour, salt, ginger, and eggs until completely smooth. I make sure there are no lumps by whisking thoroughly—this creates that silky peach custard pie texture we’re after.
Step 4: Assemble and Bake Arrange your peach slices in the cooled pie crust in an overlapping pattern. Pour the custard mixture evenly over the peaches, making sure it reaches all the corners. Bake at 375°F for 40-45 minutes, until the center is almost set but still has a slight jiggle. Cover the edges with foil if they brown too quickly. Cool completely before slicing—this takes about 2 hours but it’s worth the wait!
Little Tricks That Make This Peach Custard Pie Truly Special
My biggest tip is to slice your peaches right before assembling—sitting too long releases excess juice that can make your peach custard pie watery.
I also recommend checking doneness by gently shaking the pie; you want just a slight wobble in the center.
Don’t overbake or you’ll end up with scrambled eggs instead of smooth custard! Room temperature eggs blend more easily into the custard mixture.
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The Perfect Peach Custard Pie Recipe
- Total Time: 3 hours 50 minutes
- Yield: 8
Description
A luscious peach custard pie featuring ripe peaches nestled in smooth, creamy custard with a perfectly flaky homemade crust.
Ingredients
- 1½ cups all-purpose flour
- 1 tbsp + ¾ cup granulated sugar (divided)
- ¾ tsp + ¼ tsp kosher salt (divided)
- ¼ cup cold butter, cubed
- ¼ cup cold shortening, cubed
- 4–5 tbsp ice water
- ¾ cup heavy cream
- ¼ cup melted butter
- 3 tbsp all-purpose flour
- ¼ tsp ground ginger
- 3 large eggs
- 4 medium firm-ripe peaches, sliced
Instructions
- Make crust by pulsing flour, 1 tbsp sugar, and ¾ tsp salt in food processor. Add cold fats, pulse to coarse meal. Add water gradually until dough forms. Chill 30 minutes.
- Roll dough, fit into 9-inch pie plate. Blind bake at 375°F for 20 minutes with weights, then 5-10 minutes without. Cool completely.
- Whisk remaining sugar, cream, melted butter, 3 tbsp flour, ¼ tsp salt, ginger, and eggs until smooth.
- Arrange peaches in crust, pour custard over. Bake 40-45 minutes until almost set. Cool completely before serving.
Notes
Use firm-ripe peaches for best results. Pie can be made 1 day ahead and refrigerated. Cover crust edges with foil if browning too quickly during baking.
- Prep Time: 45 minutes
- Cook Time: 65 minutes (Cool Time: 2 hours)
Can I use frozen peaches for this recipe?
Yes! Thaw frozen peach slices completely and drain any excess liquid before using. I pat them dry with paper towels to remove as much moisture as possible.
Why do you use both butter and shortening in the crust?
I love this combination because butter provides incredible flavor while shortening creates those flaky layers we all want in pie crust.
It’s the best of both worlds!
How do I know when my peach custard pie is done?
Your peach custard pie is ready when the center jiggles just slightly when you gently shake the pan. The edges should be set and lightly golden.
My Beautiful Ways to Serve Peach Custard Pie
I love serving this peach custard pie slightly chilled on warm summer evenings with a dollop of freshly whipped cream.
It’s perfect for backyard barbecues, family reunions, or any time you want to showcase beautiful peaches.
My family also enjoys it at room temperature with morning coffee—there’s something magical about peach custard pie for breakfast! A light dusting of powdered sugar makes it extra special for company.