Description

This heavenly peach custard pie showcases summer’s most beloved fruit in a creamy, tangy custard topped with a buttery crumb topping. Perfect for gatherings or a special family dessert!

Ingredients

Scale

For the Crust:

1 single pie crust (homemade or store-bought)

For the Filling:

5 medium fresh peaches (about 1½ pounds)

1 cup Greek yogurt

3 large egg yolks

¾ cup granulated sugar

¼ cup all-purpose flour

1 teaspoon vanilla extract

For the Streusel Topping:

¼ cup butter (½ stick), cold

⅓ cup all-purpose flour

⅛ cup granulated sugar

Instructions

Preheat your oven to 425°F (220°C).
Roll out your pie dough to fit your pie plate, with a slight overhang.
Transfer the dough to the pie plate, trim the edges, and crimp as desired.
Peel the peaches and slice them about ½ inch thick.
Arrange the peach slices in the pie crust, starting from the outside and working your way toward the center.
In a medium bowl, whisk together the Greek yogurt, egg yolks, sugar, flour, and vanilla until smooth.
Pour this custard mixture evenly over the peaches.
Bake the pie for 30 minutes, or until the custard is just beginning to set.
While the pie is baking, prepare the streusel topping.
In a medium bowl, cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the sugar until well combined.
After the initial 30 minutes of baking, remove the pie from the oven.
Sprinkle the streusel mixture evenly over the center of the pie (consider using a pie shield to protect the crust edges from burning).
Return to the oven and bake for an additional 15 minutes, or until a knife inserted into the center comes out clean.
Cool the pie on a wire rack for at least one hour before serving.
Enjoy warm with a dollop of freshly whipped cream (unsweetened) or a scoop of vanilla ice cream.

Notes

Using Canned Peaches: Substitute 2 cans of sliced peaches, well drained.
Using Frozen Peaches: Substitute 20 oz of frozen peach slices, thawed to room temperature and well drained.
Make Ahead: This pie can be made a day ahead and refrigerated. Bring to room temperature before serving or warm slightly in a 300°F oven for 10-15 minutes.
Storage: Leftovers can be refrigerated for up to 3 days.
Enjoy this perfect celebration of summer peaches!

Prep Time: 20 minutes
Cook Time: 45 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 21g
Sodium: 95mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Keywords: peach custard pie, peach pie, summer desserts, peach recipes