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.

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...

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11 Reviews for Peach Custard Pie

08/25/2012

Anonymous

Recommends this recipe

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!

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03/04/2012

Anonymous

Perfect!

I used a rolled pie dough instead of making my own. However, I made the filling as instructed, and it was absolutely delicious!

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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!

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