Peach Custard Pie

Peach Custard Pie

12 Reviews
From: EatingWell Magazine, July/August 2010

We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Crust
  • ½ cup pecan halves
  • ¾ cup whole-wheat pastry flour (see Note)
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon canola oil
  • ¼ cup ice water, plus more as needed
  • 1 large egg yolk
  • 1 teaspoon lemon juice or distilled white vinegar
  • Filling
  • 1 cup sugar
  • ¾ cup low-fat milk
  • ¾ cup nonfat plain Greek yogurt (6 ounces)
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract or ¼ teaspoon almond extract
  • Pinch of salt
  • 2 cups sliced peaches, fresh or frozen, peeled if desired
  • 2 tablespoons chopped pecans


  • Active

  • Ready In

  1. To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix ¼ cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. Position rack in lower third of oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.
  3. To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
  4. Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
  5. Arrange peaches in the crust and pour the filling on top (some peaches will float but this won't affect the final results). Bake for 30 minutes.
  6. Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350 degrees . Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1½ hours. Serve warm or refrigerate until cold.
  • Make Ahead Tip: Prepare crust through Step 1 and refrigerate for up to 3 days. Cover and refrigerate the cooled pie for up to 1 day.
  • Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Kitchen Tip: To crimp or flute pie crust: Use a fork to crimp the edge. Or use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 301 calories; 12 g fat(4 g sat); 2 g fiber; 42 g carbohydrates; 7 g protein; 42 mcg folate; 69 mg cholesterol; 25 g sugars; 334 IU vitamin A; 2 mg vitamin C; 51 mg calcium; 1 mg iron; 103 mg sodium; 127 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 2½ fat

Reviews 12

September 18, 2016
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By: Melissa Sleight
I made it in a silicon springform pan with this crust. except I used coconut oil in place of butter. Then I made the filling with only 3/4 cup sugar and added only one small peach and pureed it all in the blender. After it was cooked and chilled I cut fresh peaches and layered them in two layers on the top with the walnut topping in the center. Not did it look amazing, it tasted amazing too!
May 31, 2014
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By: EatingWell User
Fantastic! I substitued almonds for pecans in the crust and used cherries instead of peaches. A perfect, creamy custard. A tad sweet for our tast, so I would try and cut back the sugar to 3/4 cup next time. Definitely a keeper!
August 10, 2013
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By: EatingWell User
A New Favorite! This pie is perfect. We ended up using whole milk and 2% yogurt and it turned turned out great. The custard is creamy and smooth and the crust is awesome. This will definitely be in our rotation and would be gat with other fruit as well.
August 25, 2012
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By: EatingWell User
We really enjoyed this Peach Custard Pie! I used a ready-pie crust (Trader Joe's brand) and omitted the pecans (both just a personal preference) and we were quite impressed by how delicious this recipe is. I used fresh, peeled peaches and sliced them 1/4 inch. I wouldn't change a thing! Thank you so much for such a delicious recipe!
March 04, 2012
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By: EatingWell User
Perfect! I used a rolled pie dough instead of making my own. However, I made the filling as instructed, and it was absolutely delicious!
August 17, 2010
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By: EatingWell User
Best pie ever! I have just made my second one, and this time we actually shared it with friends, (reluctantly). I am not very skilled at homemade crusts, but I did quite well making my own graham cracker crust, with 2 pkgs. finely crushed graham cracker crumbs, a stick plus 1T. melted butter, and 1/4 C. sugar. Mixed it and pressed into my deep dish pie pan, and increased the peaches to 3 cups. I used 1T. of almond extract, and topped with toasted almonds. I am drooling all over again just describing it! Thanks for the great recipe- it will be a summer favorite for years to come!
August 11, 2010
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By: EatingWell User
I made this pie almost once a week this summer and tried a few variations. I kept making it because it was so delicious! I sprinkled cinnamon sugar on the top when I added the pecans. The first time I made it, I thought it needed more fruit, so I the next time I added fresh raspberries and also increased the amount of peaches a little bit. In all, I probably added 1 cup of fruit. I thought it was perfect. I also made this pie non-dairy using Earth Balance buttery sticks for the crust, and for the filling I used soy yogurt and hemp milk (which is thicker than soy milk). I added a little more cornstarch. Lemon yogurt also worked well instead of plain yogurt, especially when using berries along with the peaches. I did NOT peel or blanche the peaches and I would NOT do that--the fresh peaches turn out perfect. As a pie crust maker, I can tell you there is no comparison to a store-bought crust--but this crust recipe was a bit more involved than most. Also-the first time I made this, I served it warm for dinner and told my husband it was healthier than quiche!
August 09, 2010
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By: EatingWell User
I didn't care for this pie at all! The custard was WAY too sweet. The flavors didn't blend well, in my opinion, and the texture was more grainy than creamy. I ended up tossing most of the pie in the trash because no one wanted to eat it. A waste of good peaches!
July 19, 2010
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By: cathlinberreth01
I made this pie just as directed, crust and all. It came out perfect. I also blanced and peeled my peaches. They were the first peaches of the year from our local Wilson Banner Ranch. I took a piece to my grandma in the hospital who has dysphagia and is not doing well and fed her the pie minus the crust (and I picked off the pecans) and she ate the whole piece and had a heavenly smile on her face!
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