Peach Custard Pie is my favorite pie. It has been my favorite pie for as long as I can remember. It is the pie my grandma taught me to make. I think because she knew how much I like it that she wanted me to know how to make it. Of course, she never wrote the recipe down though.
Grandmas always used canned peach halves in her peach custard pies. After using fresh peach halves for the first time, I understand why. While it still tastes great, the fresh peaches look. . .odd. . .even if you ignore my sad-looking pie crust.
I am glad that I get to pass making peach custard pies to the next generation. I am also very glad that my daughter loves peach custard pie, so I don’t have to eat an entire pie by myself. While it will last three or so days in the refrigerator, it is still is a lot of pie to eat alone. (My husband’s dairy allergy keeps him from getting any).
Grandma’s Peach Custard Pie
Ingredients
- 1 unbaked pie shell
- 3 peaches, canned or fresh, (halves or slices)
- 4 eggs
- 1/4 c. flour
- 1 c. sugar*
- 2 c. half and half
- 1 tsp. vanilla
- 1/4 tsp. salt
Instructions
- Preheat oven to 425 degrees F.
- Arrange peaches on the bottom of the unbaked pie shell.
- Beat eggs, flour, and sugar until light and uniform.
- Add half and half while stirring the mixture.
- Stir in vanilla and salt.
- Pour mixture over peaches in pie shell.
- Bake at 425 for 10 minutes.
- Reduce oven temperature to 350 degrees F and bake until custard is set, about 30 to 40 minutes. You should not rely on baking time for custard but visibly check to see if the custard appears set and move the pie plate to see if it is still runny. The center should just have the slightest jiggle. It is best not to overbake.
- Serve warm or cold.
- Cover and store in the refrigerator.
Notes
*You can use less sugar if you do not want as sweet of a custard.
Depending upon the size of the peaches and the size of the pie pan, you may have a little leftover custard. Just place in a small buttered or sprayed dish and cook along with the pie…just for a much shorter time.
