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Peach Custard Pie

Peach custard pie is a baked American dessert with a golden flaky crust and a silky vanilla custard that barely sets, quivering at the center. Fresh peaches are layered on top and suspended in a creamy, lightly spiced custard with cinnamon and nutmeg for a classic Southern summer peach dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and filling
  • 1 unbaked pie crust Use a 9-inch unbaked crust.
  • 4 cup fresh peaches Peel and slice into even pieces.
  • 3 eggs Large eggs for a creamy custard set.
  • 0.75 cup granulated sugar
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg Reserve a pinch for topping if desired.
  • 2 tbsp all-purpose flour
  • 1 salt Pinch of salt.

Equipment

  • 1 sheet pan
  • 1 fluted tart pan
  • 1 Dutch oven

Method
 

Blind bake the crust
  1. Preheat oven to 375F and press the pie crust into a 9-inch pie dish, then blind bake with pie weights for 10 minutes.
  2. Arrange the peach slices over the partially baked crust in an even layer.
Make the custard and bake
  1. Whisk eggs, granulated sugar, all-purpose flour, and salt together until smooth.
  2. Whisk in heavy cream, whole milk, vanilla extract, cinnamon, and nutmeg until fully combined.
  3. Carefully pour the custard over the peaches so the slices are covered and evenly suspended.
  4. Bake for 45-55 minutes at 375F until the custard is set at the edges but still has a slight jiggle in the center, with caramelized golden edges visible.
Cool and chill
  1. Cool completely at room temperature until the pie is no longer warm to the touch.
  2. Refrigerate at least 2 hours before slicing so the custard firms to a clean cut.

Notes

Pro tip: cut peach slices to similar thickness so they cook at the same rate and stay tender in the custard. Store covered in the refrigerator up to 3 days; freeze slices for up to 1 month and thaw in the fridge overnight for best texture. For a lighter option, swap 1/2 cup of the heavy cream with whole milk, keeping the rest the same for structure.