This peach custard pie is filled with tender peach slices baked into a smooth, creamy custard made with cream cheese. Whether you use fresh or frozen peaches, it sets up beautifully in the oven for an easy-to-slice dessert that feels like summer in every bite.
You just need two peaches for a peaches and cream pie
I may be a little obsessed with peaches, but I feel I’m justified living in an area where peaches are plentiful. This peach pie with custard is completely different from a traditional peach pie, it’s super creamy with a brown sugar custard filling that’s poured over fresh or frozen peaches.
It’s similar in texture to a ruhbarb custard pie but the filling is thicker.
You’ll make a simple custard with brown sugar, an egg, sour cream and cream cheese. This is poured over fresh peaches in a graham cracker crust. It’s then baked until the custard sets and the peaches become soft and tender. Brown pies really aren’t very pretty but a little whipped cream offsets the brown color. Trust me, you’ll take one bite and won’t care what it looks like!
Once peaches are ripe around here you’ll find me making peach taquitos and peach pork chops and of course this peaches and cream pie recipe.
If you have any left over, refrigerate it in an airtight container for a day or two. After that, it starts to get soggy.
Can’t wait for you to try this pie
- It’s a super simple to make.
- You don’t have to make a pie crust, you can use a graham cracker crust from the grocery or make your own.
- You won’t need too many peaches but you still get all that wonderful peach taste.
- The creamy custard is smooth and incorporates a hint of cardamom that makes it unforgettable.
What you’ll need
Get the full list of ingredients below in the Recipe Card
- Peaches – peeled and sliced to bake into the custard, you’ll need about 2. If using frozen, let them thaw and drain first.
- Cream cheese – Allow it come to room temperature so that the filling is smooth.
- Sour cream– This adds some creaminess to the custard.
How to make a custard pie
Step 1: Slice the peaches
Step 2: Make the custard
Step 3: Assemble and bake
Allow to cool completely on a wire rack for about an hour. Serve at room temperature or chilled.
Pro tip: Be careful not to over bake or the custard can separate. If it does, no big deal, just cover the crack with whipped cream.
Everyone loves everything about this peach custard dessert and even though it isn’t very photogenic, it makes up for it in flavor.
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Creamy Peach Custard Pie
Ingredients
- 1 graham cracker crust
- 2 cups peaches Peeled and sliced
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- ½ cup brown sugar
- ¼ cup cream cheese softened (2 ounces)
- ½ cup sour cream
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1 egg
Instructions
- Slice peeled peaches into 1 inch slices. Sprinkle with lemon juice and granulated sugar.
- In a separate bowl, combine the brown sugar and cream cheese and blend until smooth. Mix in the sour cream, allspice, and salt and then add the egg. Mix until creamy.
- Pour a thin layer of the custard into the prepared crust. Starting from the center, arrange the peach slices in a a spiral pattern. Pour the remaining custard over the top.
- Bake at 325º for 35-40 minutes, rotating after about 25 minutes. The pie is finished when the outer two inches are set but the center still wobbles slightly. Be careful not to over bake or the custard can separate. Allow to cool completely on a wire rack for about an hour. Serve at room temperature or chilled.
Video
Barbara’s Tips + Notes
- Store this in the refrigerator.
- You can use frozen peaches, just let them thaw before adding. Canned peaches will have too much liquid for this pie.
- This is great with a spoonful of whipped cream on top.
Nutrition
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Theresa says
WOW! sounds so interesting and good. I am going to be making this soon. I love using cream cheese in unexpected ways. I use it at times (in place of a roux )to make a sauce in a recipe. in soups etc.