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Peach Custard Pie

Peach custard pie is a Southern-style baked dessert with a silky, barely-set vanilla custard studded with tender peach slices. The custard gently quivers when moved, while the peaches stay suspended in a golden, flaky crust.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 unbaked pie crust (9-inch) Use a 9-inch unbaked crust (thawed if needed).
  • 2 tbsp all-purpose flour Portion used for thickening the custard.
Peach topping
  • 4 cup fresh peaches, peeled and sliced Slice evenly so the filling bakes uniformly.
Custard
  • 3 eggs Whisk until smooth and fully combined.
  • 0.75 cup granulated sugar Sweetens and helps set the custard.
  • 1.5 cup heavy cream For a rich, silky texture.
  • 0.5 cup whole milk Helps keep the custard tender.
  • 1 tsp vanilla extract Adds warm vanilla flavor.
  • 0.5 tsp cinnamon For gentle spice throughout.
  • 0.25 tsp nutmeg Use divided flavor—mostly in custard.
  • 0.06 tsp salt Balances sweetness; use just a pinch.

Equipment

  • 1 sheet pan

Method
 

Prepare and blind-bake the crust
  1. Preheat the oven to 375F, then press the unbaked pie crust into a 9-inch pie dish and trim as needed. Blind bake with pie weights for 10 minutes, so the crust starts to set and won’t turn soggy.
Assemble peaches and custard
  1. Arrange the peach slices over the partially baked crust, fanning them for even coverage. Keep the peaches in a single layer where possible so they bake through but don’t collapse.
  2. Whisk the eggs, granulated sugar, all-purpose flour, and salt together until smooth. Whisk in the heavy cream, whole milk, vanilla extract, cinnamon, and nutmeg until the custard looks evenly blended.
  3. Carefully pour the custard over the peaches in the crust. Pour slowly so the peaches stay arranged and the custard fills the gaps.
Bake, cool, and chill
  1. Bake for 45-55 minutes at 375F until the custard is set at the edges with a slight jiggle in the center. Look for a mostly set surface that quivers like gelatin when the pan is gently nudged.
  2. Cool completely at room temperature, then refrigerate at least 2 hours before slicing. Chilling firms the custard for clean wedges and keeps the custard from running.

Notes

Pro tip: For the best jiggle, bake until the edges are set but the center still wobbles slightly—overbaking makes it custardy-tough instead of silky. Refrigerate leftovers up to 3 days; freeze is not recommended because custard can weep when thawed. Dietary swap: substitute half the peaches with diced ripe nectarines for a similar summer fruit flavor and texture.