Peach Custard Pie II

Peach Custard Pie II

EFFIA

"A rich and wonderful summertime dessert. It makes peach season worth waiting for!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 210 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  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.

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 measu...

Most helpful
Most positive
Least positive
Newest

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 measu...

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.

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.

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 ;)

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 ...

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 cust...

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 w...

I made this pie this week and it never would set up. I think the amount of milk is way to much and it does not say anything about adding flour in the ingredient list so that was not added. What ...

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...

Other stories that may interest you