Description
This Grandma’s Secret Peach Custard Pie recipe combines juicy fresh peaches with a creamy Greek yogurt custard and buttery streusel topping for the perfect summer dessert
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg