Imagine cutting into a golden, creamy pie that instantly transports you to summer's sweetest memories. This Mama's Peach Custard Pie isn't just a dessert—it's a nostalgic journey wrapped in a buttery crust, promising to make your taste buds dance with pure delight. With its luscious layers of fresh, juicy peaches nestled in a silky smooth custard, this pie is the ultimate crowd-pleaser that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 unbaked pie crust
- 4 cups sliced fresh peaches
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by placing the unbaked pie crust into the dish, crimping the edges decoratively.
- In a large mixing bowl, gently combine sliced fresh peaches with 1/2 cup of granulated sugar, flour, and salt. Ensure peaches are evenly coated and set aside.
- In a separate bowl, whisk together eggs, remaining 1/2 cup sugar, milk, and vanilla extract until smooth and well incorporated.
- Arrange the sugared peach slices in an even layer across the bottom of the pie crust, creating a uniform base.
- Slowly pour the custard mixture over the peaches, making sure to distribute it evenly without disturbing the peach arrangement.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. The center should jiggle slightly but not be liquid.
- Remove from oven and allow to cool completely on a wire rack for at least 2 hours. The custard will continue to set as it cools.
- Serve at room temperature or chilled, optionally garnished with fresh whipped cream or a sprinkle of cinnamon.
Tips
- Peach Selection: Choose ripe, fragrant peaches that yield slightly to gentle pressure. Slightly overripe peaches work best for maximum sweetness.
- Crust Trick: For an extra flaky crust, chill your pie crust for 30 minutes before filling and baking.
- Custard Consistency: Whisk eggs and milk thoroughly to ensure a smooth, creamy texture without lumps.
- Baking Wisdom: Place a baking sheet under your pie to catch any potential drips and ensure even heat distribution.
- Cooling is Crucial: Allow the pie to cool completely to let the custard set properly. Patience yields the most perfect slice!
- Storage Tip: This pie can be refrigerated for up to 3 days, making it a fantastic make-ahead dessert.
- Serving Suggestion: A dollop of fresh whipped cream or a sprinkle of cinnamon can elevate this already amazing pie to new heights of deliciousness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 85mg
