Peach Custard Pie

This peach custard pie recipe features chunks of delicious peaches in a simple to make custard. It is all topped with a buttery streusel that takes it to the next level. It is creamy, fruity, and delicious. If you like melty ice cream with your peach pie, this is the recipe for you!

Prep Time15

Cook Time45

Cooling Time2

Total Time3

Servings: servings

Author: Carlee

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
4 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.
In a medium mixing bowl, stir together the 14 ounces sweetened condensed milk and melted ¼ cup butter.
Add the 2 large eggs, ½ teaspoon ground cinnamon, and 2 Tablespoons all-purpose flour. Mix well.
Make sure your 4 cups peach slices are well drained. Distribute them in the prepared pie crust and pour the custard mixture over the top.
In a small bowl, combine the ½ cup all-purpose flour and ½ cup light brown sugar. Cut in the remaining ¼ cup butter until crumbly. If desired, you can stir in about ¼ cup of chopped nuts as well.
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

I used defrosted frozen peaches for this pie. You can also use 2 15 oz cans of peaches (drained) or fresh peaches. Feel free to chop them if you prefer chunks to slices in your pie.

Nutrition

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