Peach custard pie has tender peach slices baked in a simple vanilla custard and topped with a buttery streusel. If you like peach pie a la mode, this is the pie for you!
If you are looking for something a little different than a traditional peach pie, you are in the right place. This peach custard pie is creamy and delicious.
It has notes of cinnamon, a soft vanilla custard, and plenty of peaches. I use frozen peaches to make it extra simple.
Just make sure you defrost them well and drain off the extra liquid. You could also use drained canned peaches if you would like.
The custard starts with a can of sweetened condensed milk, so it is super simple to put together.
The best part about eating a slice of peach crumble pie a la mode is when the vanilla ice cream melts and finds its way between the peach slices. This pie is almost a bit like that, with creamy vanilla goodness between those peach slices.
The Crust
As with most pies, we are going to start with the crust. You just need a standard pastry for a 9-inch pie plate.
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You can make your own, in which case I highly recommend my great-grandma’s lard pie crust or MiMi’s extra flaky pie crust. Or you can buy one from the store, we don’t judge around here.
Fit the crust in the bottom of your pie pan and put it in the refrigerator until you are ready to fill it. The colder you keep the pastry, the more tender it will be.
Baking the Condensed Milk Peach Pie
Baking this pie is pretty simple. There is no blind baking or taking it in and out of the oven.
Just preheat the oven to 425°F and put the pie on the bottom rack. Having the bottom of the pie closer to the heating element in the oven will help to avoid the dreaded soggy bottom.
After 10 minutes, drop the heat down to 375°F and cook for another 30-35 minutes. The crust and the streusel should both be golden brown.
Let the pie cool for an hour or two, then go ahead and put it in the refrigerator if you aren’t going to eat it right away. It is great warm, at room temperature, or even cold.
Storage
Because of the eggs and dairy in the pie, it is recommended that you store it in the refrigerator. If you want to warm up a slice, just put it in the microwave for a few seconds.
More Creamy Pie Recipes To Try
Peach Custard Pie
Equipment
Ingredients
- 1 pie crust pastry
- 14 ounces sweetened condensed milk
- ¼ cup butter melted
- 2 large eggs
- ½ teaspoon ground cinnamon
- 2 Tablespoons all-purpose flour
- 5 cups peach slices (about 1½ pounds)
Crumb Topping
- ½ cup light brown sugar packed
- ½ cup all-purpose flour
- ¼ cup butter
Instructions
- Preheat oven to 425℉ and put pie crust pastry in a 9-inch deep dish pie plate. Chill the crust until you are ready to use it.1 pie crust pastry
- In a medium mixing bowl, stir together the condensed milk and melted butter.14 ounces sweetened condensed milk, ¼ cup butter
- Add the eggs, cinnamon, and flour. Mix well.2 large eggs, ½ teaspoon ground cinnamon, 2 Tablespoons all-purpose flour
- Make sure your peach slices are well drained. Distribute them in the prepared pie crust and pour the custard mixture over the top.5 cups peach slices
- In a small bowl, combine the flour and brown sugar. Cut in the remaining ¼ cup of butter until crumbly. If desired, you can stir in about ¼ cup of chopped nuts as well.½ cup light brown sugar, ½ cup all-purpose flour, ¼ cup butter
- Sprinkle the crumb mixture over the pie.
- Bake on the bottom rack of the oven for 10 minutes.
- Reduce the heat to 375℉ and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.
- Cool at room temperature for an hour or two before moving the the refrigerator to chill.
- Store in the refrigerator.
Notes
Video
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I used exactly what the recipe called for and there was NOT enough room in the dish for everything, had to take a lot of peaches back out, along with the filling. It was running all over the counter. I wasted a lot of peaches and the other. Afraid to see what happens in the oven! Please try your recipes before you post them. This one was way off! And yes, I used a 9” pie plate and only a little over 4 cups of peaches. Thanks for ruining my day. Please stop posting recipes. You obviously didn’t try this before!!
I am sorry that it made a mess for you. You definitely need a deep dish pie crust for this one. If your pie dish is shallow, I would split the filling between two. I think you should be able to tell by the video that I made the pie. It was full, but definitely didn’t overflow.
Lighten up Sandi. Cooking is trial and error even with the best recipes. You just needed a deeper pie plate.
This delicious pie is the perfect welcome to spring!
Thank you!