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Peach Custard Pie

July/August 2010

Your rating: None Average: 3.9 (83 votes)

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.



READER'S COMMENT:
"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...
Peach Custard Pie Recipe

13 Reviews for Peach Custard Pie

07/06/2010
Anonymous

I used a prepared crust, because I can't do crust. I just...can't. It never turns out right.

Anyways, I blanched and skinned the peaches, other than that, followed the recipe to a tee. This is not your typical custard pie, less egg-y and a bit less creamy, but still totally delicious. Don't leave out those pecans!

I did not have extra filling, as another reviewer had mentioned. Everything fit perfectly. It, along with iced coffee, was the hit of the bbq.

Comments
06/27/2010
Anonymous

This pie was pretty good! I used 3/4 of a cup of sugar instead of a cup and I used a prepared crust. The liquid filled two pies for me and I added a few blueberries for the second pie. I think this prep would be good with any fruit. Might try strawberries next. ~Amanda from Franklin, NC

Comments
06/26/2010
Anonymous

This pie was great. It is very rich and creamy. Reminds me of Ithaca Cake I used to eat at Cornell.

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