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