Creamy Peach Custard Pie
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.
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 Notes + Tips
- 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
Serving: 1serving | Calories: 278kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 382mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
