Peach Custard Pie

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 6-8
  • About This Recipe

    “This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I’m sure canned peaches, well drained, would work well, too.”


  • 1unbaked 9-inch pie crust
  • 2tablespoonsminute tapioca
  • 6largepeaches
  • 4eggs
  • 1cupsugar
  • cinnamon, butter
  • Directions

  • Sprinkle tapioca on bottom of shell.
  • Slice peaches into shell.
  • Combine eggs and sugar and pour over peaches.
  • Sprinkle with cinnamon and dot with butter.
  • Bake 10 minutes at 400, then 45-50 minutes at 350.
  • Cool and Serve- Keep refrigerated.
  • Reviews

  • “Yummy, easy pie! I used canned peaches (drained) and added 1 cup fresh raspberries.(and 1 tsp vanilla) Great flavor! Mine took 60 min. to cook~covered with foil @ 50 min so as to not brown too much. Thank you for sharing!!”

  • “i added a capful of vanilla, an extra egg, and 1/2-3/4 cup of whipped cream cheese to the egg mixture and i think its the best pie ive ever made!!!!!!!! ( i also made a lattice crust on top.”

  • “I used Splenda instead of sugar – otherwise made it “as is.” Rave reviews from husband and college-aged grandson! I am always looking for ways to use one crust instead of two as a way of saving fat and carbs – this was great. And so very pretty! (I am uploading a photo) Thanks for a great recipe!”

  • “amazing!substituted splenda and it worked wonderfullyl!”

  • “Very easy to make.I used fresh peaches and cutting them up was about the hardest part of this.I also added a bit of vanilla.”

  • “Extremely easy to make and it tastes fantastic!”