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Peach Custard Pie

July/August 2010

Your rating: None Average: 3.9 (87 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

05/31/2014
Anonymous
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!

Comments
08/10/2013
Anonymous
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.

Comments
08/25/2012
Anonymous
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!

Comments
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!

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!

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