Best Peach Custard Pie

Growing up in Georgia, summer meant one thing in our family – peach season! And let me tell you, no one celebrated those juicy, sweet peaches quite like my grandmother. Every Sunday in August, she’d wake up at the crack of dawn to make her famous Peach Custard Pie for our family gatherings. The kitchen would fill with the most heavenly aroma – sweet peaches, warm vanilla, and that buttery crust baking to golden perfection.

Y’all, I still remember fighting with my cousins over who would get the last slice! Now I’m sharing Grandma’s recipe with you, and I promise you there will be no leftovers when you make this for your loved ones.

❤️ Why You’ll Love This Recipe

This isn’t just any peach pie – it’s the PERFECT combination of juicy, fresh peaches nestled in a silky, vanilla-infused custard, all topped with a buttery streusel that adds just the right amount of crunch. The Greek yogurt in the custard gives it a subtle tanginess that balances the sweetness of the peaches beautifully.

Trust me, this pie is a GAME-CHANGER for summer gatherings, Sunday dinners, or honestly, just because you deserve something special on a random Tuesday!

📝 Ingredient List

For the Filling:

• 1 unbaked pie shell (homemade or store-bought)
• 1 1/2 pounds fresh peaches (5-6 peaches), peeled and sliced
• 1 cup Greek yogurt
• 3 large egg yolks
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional, but I highly recommend it!)

For the Streusel Topping:

• 1/4 cup (1/2 stick) unsalted butter, cold and cubed
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 1 pinch salt

🔍 Why These Ingredients Work

The Greek yogurt is my grandmother’s secret weapon in this recipe – it creates a custard that’s creamier and has more depth than traditional custard pies. The cinnamon and nutmeg complement the peaches without overpowering them (the nutmeg especially adds that little something-something that people can’t quite put their finger on!).

And that streusel topping? It adds the perfect textural contrast to the smooth custard and tender peaches. I’ve tried making this pie without it, and while it’s still delicious, the streusel takes it to a whole new level of YUM!

Essential Tools and Equipment

• 9-inch pie plate
• Mixing bowls (medium and small)
• Whisk
• Sharp knife for peeling and slicing peaches
• Wire cooling rack
• Pie crust shield or aluminum foil strips (to prevent crust from over-browning)
• Pastry cutter (or you can use your fingers for the streusel)

👩‍🍳 Step-by-Step Instructions

1. PREPARE THE OVEN AND CRUST

Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust.

Roll out your pie crust to about 1-inch larger than your pie plate and gently place it in the dish. Trim any excess dough hanging over the edges and crimp as desired. I personally pinch the edges between my thumb and forefinger just like Grandma taught me – it’s not just pretty, it helps prevent shrinking!

2. PREPARE THE PEACHES

Peeling peaches can be tricky, so here’s my foolproof method: Score an X at the bottom of each peach, then blanch them in boiling water for 30 seconds. Transfer immediately to an ice bath, and the skins will slip right off! Slice the peaches about 1/2-inch thick and arrange them in a single layer over the bottom of your pie crust.

3. MAKE THE CUSTARD FILLING

In a medium bowl, whisk together the Greek yogurt, egg yolks, sugar, flour, vanilla extract, cinnamon, and nutmeg (if using) until smooth and well combined. The mixture should be thick but pourable – kind of like cake batter.

Pour this custard mixture evenly over your arranged peaches. Give the pie plate a gentle tap on the counter to help the custard settle between the peach slices.

4. INITIAL BAKE

Place the pie on the middle rack of your preheated oven and bake for 30 minutes, or until the custard is just beginning to set around the edges but still slightly jiggly in the center.

5. PREPARE THE STREUSEL TOPPING

While the pie is baking, make your streusel. In a small bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work the butter into the flour until the mixture resembles coarse crumbs. Mix in the sugar until evenly distributed.

6. ADD TOPPING AND FINISH BAKING

After the initial 30 minutes of baking, carefully remove the pie from the oven (the custard will be wobbly!). Reduce the oven temperature to 375°F. Sprinkle the streusel topping evenly over the center of the pie, leaving the outer edges exposed.

If you notice the crust edges browning too quickly, shield them with a pie crust shield or strips of aluminum foil.

Return the pie to the oven and bake for an additional 15 minutes, or until a knife inserted into the center comes out clean and the streusel is golden brown.

7. COOL AND SERVE

Remove the pie from the oven and place it on a wire rack to cool for at least an hour. The custard needs time to fully set, and trust me, it’s worth the wait! Serve warm or at room temperature.

❗ You Must Know

The custard will still be quite jiggly after the first 30 minutes of baking – this is NORMAL! Don’t be tempted to bake it longer before adding the streusel. The custard will continue to set during the second bake and as it cools.

Personal Secret: I add a tiny pinch of salt to my peaches before arranging them in the crust. It might sound strange, but salt actually enhances the natural sweetness of the peaches and makes the flavor pop even more!

💡 Pro Tips & Cooking Hacks

• For the BEST flavor, use the ripest, juiciest peaches you can find. If peaches aren’t in season, good quality frozen peaches will work too (just thaw and drain them first).
• Don’t overwork your streusel! The more you handle it, the more the butter melts, and you’ll lose that perfect crumbly texture.
• If you’re short on time, you can skip peeling the peaches. The skins soften during baking, but they will add a slight texture to the finished pie.
• For an extra special touch, add 1/4 teaspoon of almond extract to the custard mixture – it pairs beautifully with peaches!

🎨 Flavor Variations / Suggestions

• Berry Delicious: Replace half the peaches with fresh blueberries or blackberries for a beautiful color contrast and flavor combination.
• Tropical Twist: Substitute 1 cup of the peaches with diced mango and add 1/2 teaspoon of coconut extract to the custard.
• Bourbon Peach: Add 2 tablespoons of bourbon to the custard mixture and increase the flour to 1/3 cup to compensate for the extra liquid.
• Maple Pecan: Use brown sugar instead of white in the streusel and add 1/4 cup chopped pecans for a nutty crunch.

⏲️ Make-Ahead Options

This pie is perfect for preparing components ahead of time when you’re entertaining:

• The pie crust can be made and refrigerated up to 2 days in advance, or frozen for up to a month.
• You can peel and slice the peaches a day ahead – just toss them with a tablespoon of lemon juice to prevent browning and store in an airtight container in the refrigerator.
• The streusel topping can be made up to 3 days in advance and kept refrigerated.
• The fully baked pie can be made a day ahead, but it’s truly at its BEST when served the same day it’s baked.

🍽️ Serving Suggestions For Your Peach Custard Pie

This pie is absolutely divine on its own, but if you want to take it to the next level:

• Serve warm with a scoop of vanilla ice cream (my personal favorite!)
• Add a dollop of lightly sweetened whipped cream
• Drizzle with a bit of honey or maple syrup for extra sweetness
• Pair with a cup of hot Earl Grey tea or a glass of dessert wine for the adults

🧊 How to Store Your Pie

Because of the custard, this pie needs to be refrigerated after it has cooled completely. Cover loosely with plastic wrap or foil and store in the refrigerator for up to 3 days (though it’s rarely lasted more than 24 hours at my house!).

You can warm individual slices in the microwave for about 20 seconds before serving, or let them come to room temperature for about 30 minutes.

⚠️ Allergy Information

This recipe contains dairy, eggs, and gluten. Here are some substitutions:

• For dairy-free: Use coconut yogurt instead of Greek yogurt and plant-based butter for the streusel
• For gluten-free: Use a gluten-free pie crust and substitute the flour with a one-to-one gluten-free flour blend
• Unfortunately, the eggs are essential for the custard texture, but if you’re adventurous, you could try using silken tofu as a base for a vegan version (though I haven’t tested this myself!)

❓ FAQs

Can I use canned peaches instead of fresh?
Yes! If fresh peaches aren’t available, drained canned peaches will work. Just make sure to get peaches in juice rather than syrup, and drain them very well.

Why did my custard crack?
Custard typically cracks when it’s overbaked. Remember that it will continue to set as it cools, so it’s better to remove it when it’s still slightly jiggly in the center.

Can I make this pie without the streusel topping?
Absolutely! The custard and peaches are delicious on their own, though the streusel adds a nice textural contrast.

How do I know when the pie is done?
Insert a knife into the center of the pie – it should come out mostly clean with perhaps a few moist crumbs, but no liquid custard.

Can I freeze this pie?
Unfortunately, custard pies don’t freeze well as they can become watery when thawed. This pie is best enjoyed fresh!

💬Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how it turned out for you and if you added any special twists of your own.

And if you’re looking for more summer fruit recipes, check out my Peach Upside Down Cake or Easy Southern Peach Crumb Cake– they’re both reader favorites!

Sending warm slices and sweet summer memories from my kitchen to yours! 🍑❤️

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