peach pie

peach custard pie

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This peach pie recipe is inspired by two things, fresh peaches in season in the Summer and cooking with Frenchie. Frenchie, my dear girlfriend is, of course, French. Very French. Born and raised in Brittany, she’s been in the United States for a while, but she has not lost any of her Frenchness! I have learned so very much from her from her artistic tendencies and decorating to her incredible cooking. And, one of the big ideas that I’ve learned from Frenchie in cooking is that ‘less is more’. Simple and simplified is the best kind of cooking. Yes, if you start with wonderfully fresh high quality ingredients then cooking and baking are simple.

That’s how this peach custard pie came about. I wanted to use the star of the pie, peaches, and just kind of bring them together with a simple custard. I know that the more simple I can make cooking for you, the more likely you are to make a recipe. And, you’re going to definitely want to make this peach pie with cream custard.

When I pulled it out of the oven, I knew the custard was done, and as you can see there are little bubbles that migrated to the top. I do believe that’s the combination of the juices from the peaches with the custard. Actually, I wasn’t sure if this pie would cut into definable ‘slices’ and it really doesn’t. There’s just too much ooozeee tasty creaminess. But, what the heck, you can scoop it out into a bowl or on a plate with some vanillan bean ice cream, and you’ll be perfectly happy!

In the Fall, when those apples are in season, try making another of my most elementary desserts quick apple tart. Yes, this is why I call myself a ‘rogue baker’. Nothing I do would probably make it into a fancy bakery or patisserie, but I guarantee you’ll love eating it!

peach pie

peach custard pie

Yield: Makes One Pie


  • Preheat oven to 350
  • 1 premade graham cracker crust
  • 5-6 cups fresh peaches, thinly sliced, skin on
  • 1 large orange, juice only
  • 2 organic eggs
  • 1 cup sweetened condensed milk


  • Put the peaches in a mixing bowl with the orange juice and toss and coat then put into the graham cracker crust.
  • In a small bowl, whisk together the eggs and sweetened condensed milk. Pour over the peaches.
  • Bake for 32 to 35 minutes in a preheated 350 oven or until a toothpick comes basically clean from the center.


You can substitute fresh lemon juice for orange juice.

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peach pie


  1. What a lovely custard pie! Love peach desserts!

  2. This must smell so good as it bakes in the oven! Can’t believe it’s just a few ingredients.

    • Hi, Liren…it does smell aahhhhmazing! You’re so right! And, it’s a ‘scoop’ pie…forget the slices…of course, an Eton Mess is always the best!! Thanks for visiting, luv! xo

  3. I’ve had many custard pies in my day but none with peaches, one of my very favorite fruits! Thanks for the delicious idea.

    • My dear Dan!! Thank you sooooooooooooo much!! This is such a delightful pie that you really taste mostly all the peaches!! Come back and visit my friend! 🙂

  4. These flavours sound delightful. It’s a great step up from a classic custard pie.

  5. I love it! I also love that I don’t need to look for your name to know it’s your food! You have that “look” about your food that I love!!! I bet that smells delicious too!

  6. Simple and looks amazing.

  7. Sandra❤️

    Looks delicious!,,, just took it out of the oven. I added grated nutmeg.
    Doesnt say where or when to chill this. Wish that I could add my photo.
    And I can hardly wait to taste test, to see if I recommend it as one of my must makes.

    • Oh, Sandra! This is a ‘scoop’ pie…forget the ‘slices’! It’s perfect w/a big dollop of vanilla ice cream! Wish I could see you’re pix, too, luv! Eat it hot, warm or room temp! It’s all good, and love that you added grated nutmeg. xox ~ally

  8. This looks delicious! Such a great dessert for summer to enjoy those wonderful peaches.

  9. This looks delicious, I adore anything French, superb cuisine. I have a house in France so this reminds me of summer days, friends and sharing moments..

  10. Reba Parsons

    Just took this out of the oven. So simple. Now waiting til it cools for the taste test!

  11. this made my mouth water and wow how creative and beautiful this look.. you’re a genius! Love this recipe!

    • Thank you, dear Claudia! The simplicity of this recipe makes it a no brainer. I’ve found that this is what people want. KISS recipes!! Thank you!! xoxo

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