Advertisement

Peach Custard Pie

July/August 2010

Your rating: None Average: 3.8 (91 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

13 Reviews for Peach Custard Pie

08/17/2010
Anonymous

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!

Comments
08/17/2010
Anonymous

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!

Comments
08/11/2010
Anonymous

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!

Comments
08/09/2010
Anonymous

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!

Comments
07/19/2010

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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner