Peach Custard Pie II Recipe -
Peach Custard Pie II Recipe

Peach Custard Pie II

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"A rich and wonderful summertime dessert. It makes peach season worth waiting for!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
  3. Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
  4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2013

We tried this recpie last week. We cut the milk in half as suggested and also used evaporated milk in place of regular milk. We also added a dash of cinnamon. After the 10 minutes + 45 minutes, I found we had to raise the oven temp back up to 375 for a final 10 minutes to complete the setting of the custard, so perhaps starting out with 15 minutes at 450 would work also (I'll try this next time). In the end, the pies (double recipe) were beloved by all 12 people who consumed, even the 10yr old picky eater.

Most Helpful Critical Review
Sep 22, 2006

Thank goodness I checked other comparable recipes. Two cups milk is way too much, I cut it back to between 3/4-1 Cup. I also added 2 TBSP flour. This recipe mentioned flour but did'nt give measurement.


9 Ratings

Sep 01, 2003

The flavor was good and I enjoyed it. My only complaint is that it was a bit runny. Use a little less milk and that should solve the problem. Otherwise it is a good recipe.

Aug 19, 2003

I believe that this recipie may have too much milk in it. I cooked my forever and it never set up. The milk definitely needs to be reduced.

Sep 03, 2005

Guess I should have read the ratings, but being in a hurry... I too, thought it was too much milk and have ended up with two pies ;)

Apr 08, 2012

After reading the reviews, I decided to try tweaking this recipe a bit. I wanted to give it a chance, but it did seem like a lot of eggs and a lot of milk, so I halved both, added a tablespoon of flour, and sprinkled in some cinnamon for good measure. It took another 10 mins in the oven for it to set, and it almost overflowed my pie pan (I used a storebought graham cracker crust--perhaps it's smaller than a 9 inch pie round), but it did end up with a nice final result. The pie was custardy and set, and wasn't too eggy. You can tell there's milk in it, but it's not overwhelming, and the peaches kind of float to the top so you have a layer of custard topped by peaches. Very nice, actually! Kind of like a peaches and cream pie, although not exactly. I'm glad I adjusted it, but this is a good base recipe--not too sweet. Thanks for the recipe!

Sep 24, 2003

I took the suggestions of the other reviewers and cut the milk in half. That worked out fine in terms of the pie setting up well, but still I had to bake it an extra 15 minutes or so. The custard part then tasted very eggy and was somewhat seperated and not like a smooth custard. Overall, not the best recipe I have tried from this site.

Oct 08, 2011

Even with the addition of corn starch and the reduction of the liquids by half, this recipe did not set up well. It did set up better after it had completely cooled. And it felt like the pie was missing ingredients such as cinnamon or nutmeg.


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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