Dessert

Fresh Peach Custard Pie Recipe

ByJulian Dempsey November 23, 2025November 23, 2025

Introduction

Fresh Peach Custard Pie is a delightful summer treat that balances juicy peaches with a creamy custard filling. This easy-to-make pie features a buttery crust and a smooth, nutmeg-spiced custard that highlights the natural sweetness of ripe peaches.

A slice of golden brown peach pie with a thick crust edge is placed on a white plate with a white marbled texture. The pie slice shows a layer of soft, baked peach filling in the middle with a glossy, slightly caramelized surface. On top of the pie is a round scoop of smooth white vanilla ice cream. A peach slice and a small fresh green mint leaf sit beside the pie. A silver fork is resting on the plate near the pie slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh or frozen peaches (drained, thawed)
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup heavy cream
1 prepared (unbaked 9″ pie shell)
Grated nutmeg
Optional: sugar or turbinado sugar

Instructions

Step 1: Preheat your oven to 450°F (230°C). Line a 9-inch pie pan with the unbaked crust. Do not prick the crust.
Step 2: Bake the crust at 450°F for 5 minutes, then remove and let it cool.
Step 3: Prepare the peaches by peeling them: cut a shallow “X” on one end of each peach.
Step 4: Drop the peaches into scalding water for 2 minutes, then quickly transfer them to an ice water bath.
Step 5: Slip the skins off the peaches and slice them thinly.
Step 6: Arrange the sliced peaches evenly in the bottom of the partially baked crust.
Step 7: In a separate bowl, combine the sugar, flour, and salt.
Step 8: Whisk the eggs, milk, and heavy cream into the dry ingredients until well mixed.
Step 9: Carefully pour the custard mixture over the peaches in the crust.
Step 10: Sprinkle the top with grated nutmeg. If desired, add a light sprinkle of sugar or turbinado sugar for extra sweetness and crunch.
Step 11: Bake the pie at 350°F (175°C) for 45 to 50 minutes. Begin checking at about 35 minutes and cover the edges of the crust with foil strips if they brown too quickly.
Step 12: The pie is done when the custard is set in the center and the top is lightly golden brown.
Step 13: Let the pie cool slightly and serve warm or cold, optionally with a scoop of vanilla bean ice cream.

Tips & Variations

Using very ripe peaches enhances the flavor and sweetness of the pie. If fresh peaches aren’t available, frozen peaches work well—just be sure to thaw and drain them first.
For an extra hint of spice, add a pinch of cinnamon to the custard mixture along with the nutmeg.
To prevent a soggy crust, you can brush the inside of the pie crust with a thin layer of egg white before adding peaches.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold. This pie is best eaten within a couple of days for optimal freshness.

How to Serve

A close-up view of a baked peach tart in a clear glass pie dish, showing two main layers: the bottom layer is a golden-brown, flaky crust with a crimped edge, and the top layer is a creamy custard with slices of soft, yellow-orange peaches arranged in a scattered pattern. The custard has a smooth, slightly glossy texture with a light dusting of cinnamon or nutmeg on top, giving small brown specks across the peaches and custard’s surface. The pie dish sits on a white marbled surface, with bright lighting that highlights the warm tones and textures of the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh or frozen?

You can use canned peaches, but drain them thoroughly to avoid a soggy crust, and reduce added sugar slightly since canned peaches may be sweeter.

How do I know when the custard pie is fully baked?

The custard should be set in the center and no longer jiggly when you gently shake the pie. The top will be lightly golden brown, indicating it’s ready.