Peach Pie with Custard may not be the prettiest pie, but it makes up for it with it’s fresh creamy taste. A touch of cardamon compliments fresh or frozen peaches.
I may be a little obsessed with peaches, but I feel I’m justified living in an area where peaches are plentiful. I grew up eating peach cobbler, peach cobbler cake, peach crumble and peach coffee cake, but never really liked a traditional peach pie. It just doesn’t compare to other peach desserts.
However, this peach pie with custard is completely different and has been a summertime favorite. Super creamy with a brown sugar custard filling that’s poured over fresh peaches. You can make it in a graham cracker crust or a crisp like crust that’s even better. It’s similar to a rhubarb custard pie but the filling is thicker.
Spring comes slowly in the Carolinas with only strawberries to tempt us (read more to know when strawberries are in season where you are), and then everything gets ripe at the same time.
I would much rather savor each fruit for a month and then move on to something new, but by the middle of June in NC, we have blueberries, peaches, blackberries and melons. How do you choose?
After two weeks of eating out and not cooking at all, I decided to focus on just one fruit for the weekend, and chose peaches. I made peach taquitos and peach pork chops and then tried this peaches and cream recipe. Just a warning, it’s not pretty, but oh so delicious.
I tried it with a graham cracker crust from the bakery aisle the first time, but then tried a crust that’s similar to a crisp topping that you’ll spread onto the bottom of the pie pan. Try to make this even, but it’s ok if you have some some gaps, just try to get it as thin as possible, otherwise it’s hard to break through with a fork.
The crispy bottom layer will hold its shape without getting soggy, longer than a graham cracker crust, similar to the saltine crust in an Atlantic beach pie.
If you have any left over, refrigerate in an airtight container for a day or two. After that, the custard is still delicious, but the crust will be soggy.
Why you’ll love it
- 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.
- 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
- Peaches – peeled and sliced to bake into the custard.
- Lemon juice – this adds tartness but also keeps the peaches from turning brown.
- Cream cheese – Allow it to sit out about 15 min before using to make sure it’s softened
- Sour cream– this adds a creamy texture
- Seasonings – Allspice, salt
- Pantry staples – Egg, Brown and white sugar
- Seasonings – Cinnamon, cardamom, allspice
- Pantry staples – Flour, Oatmeal, Brown sugar and Sugar, Salt
How to make peach pie with custard
Add the ingredients for the streusel crust into a large bowl except the butter. Add butter and use your fingers to rub it into the crust ingredients until fully incorporated.
Press evenly into the bottom of the ungreased pie pan and up the sides. Using a fork, press the tines into the bottom of the crust. Place the pan into the freezer about 15 minutes or until its solid. Preheat oven to 350º. Bake for 18-20 minutes. Gently push the crumble back into place by using a kitchen towel if it is starting to slump in the pan while baking. Allow the crust to cool completely before adding the filling.
Slice peeled peaches into 1 inch slices. Sprinkle them 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 stir in the egg.
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. Allow to cool completely on a wire rack for about an hour. Serve at room temperature or cool.
Pro tip: Be careful not to over bake or the custard can separate.
The filling is very simple in this peaches and cream pie but with a hint of something different that makes it better than just a vanilla custard – it’s a small amount of cardamon and allspice. Not overpowering but subtle and just perfect with fresh peaches. (Here’s some tips to pick the sweetest peaches) It’s the perfect ending to a summer meal.
Everyone loved everything about this peach custard dessert and even though it wasn’t very photogenic, it made up for it in flavor.
Pro Tip: If you want pretty swirls of whipped cream or just want it to keep its form for a few day, learn how you can easily stabilize whipped cream.
FAQ and tips
What is custard?
Can you use canned or frozen peaches?
You will achieve the best texture and flavor with fresh peaches however you can use frozen peaches. Just make sure they are room temperature and any liquid is drained off.
Can you freeze custard pie?
Ys you can freeze a custard pie once it has come to room temperature.
Can you use a regular pie crust?
This pie crust offers something extra to this peach cream pie that I think you should try. However, you can use a graham cracker crust.
MORE fruit desserts
Adapted from The Four & Twenty Blackbirds Pie Book
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Peach Pie with Custard
- 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
- 2 tablespoons sugar
- ¼ cup brown sugar
- ¾ cup oats
- ⅓ cup flour
- ½ teaspoon salt
- ⅛ teaspoon allspice
- ⅛ teaspoon cardamom
- ⅛ teaspoon cinnamon
- 4 tablespoons butter room temp cut into 1 inch pieces
- Stir together all ingredients except butter in a large bowl. Add butter and rub into dry ingredients with your fingers until incorporated.
- Press evenly into the bottom and up the sides of an ungreased pie pan. Freeze until solid, about 15 minutes. Preheat oven to 350º. Bake for 18-20 minutes. If it slumps or cracks while baking, gently push the crumble back into place, while hot, with a kitchen towel. Cool before filling.
- 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 cool.
Barbara’s Tips + Notes
- You can use a graham cracker crust instead.
- Store this in the refrigerator.
- The crust will only stay crisp for about a day or two.
- 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.