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!
Peach Custard Pie
From EatingWell: 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.
13 Reviews for Peach Custard Pie
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.
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!
I used a rolled pie dough instead of making my own. However, I made the filling as instructed, and it was absolutely delicious!
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!
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