Peach and Pecan Custard Pie
Peach and Pecan Pie is the perfect combination of texture added to a smooth custard pie. Perfect for family gatherings and the Holidays it is your new pie favorite!
Peach and Pecan Custard Pie is the perfect Southern combination in Pie form. We love using fresh, Alabama grown Chilton County peaches for this one as well as beautiful pecan halves straight from Alabama over from our friends at PRIESTER’S PECANS.
Now if you have been with us for very long, you know that we love pie. We have lots of great pie recipes that we encourage you to find and make. One of our recent and lighter favorites is our LIGHT KEY LIME PIE. You could always go with a classic pie too like our BUTTERMILK PIE. Whichever one you choose, don’t forget to make your own PIE CRUST from scratch!
Ingredients
Like any good custard pie, the magic happens when you cook it and allow it to set. Just be patient with this one, it will turn out great every time.
- Pecan halves
- Pie Crust
- Eggs
- All Purpose Flour
- Vanilla Extract
- Cornstarch
- Sliced Peaches, fresh, frozen or canned
- Salt
- Low Fat Greek Yogurt
- Sugar
- Low Fat Milk
See recipe card for quantities.
Instructions
Making the custard is really all the work required in this pie and we make it easy! Preheat your oven to 400 degrees F. In a large mixing bowl, add sugar. Sift sugar well to remove any clumps.
Add in milk, yogurt, eggs, flour, cornstarch, vanilla and salt. Mix well either with a whisk or a hand mixer until smooth.
Prepare your crust in a pie tin and place on a cookie sheet. Place all but a few peach slices and pecans, reserving some for the top, on the pie crust. Pour custard over. You may see some peaches and pecans float but don’t worry about that. Add reserved peaches and pecans directly to top of pie.
Bake at 400 degrees for 30 minutes. Remove from oven and tent edges if need be and lower oven temperature to 350 degrees. Bake for 30-60 minutes more until a knife comes out clean in the center after testing. Cool for one hour.
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Storage
Once pie is cooled to room temperature, cover and store in the refrigerator for up to 4 days.
Tips and Tricks
Yes. If using frozen be sure you thaw and drain thoroughly. No room for a soggy pie here. If you use canned peaches, opt for the ones packed in their own juice and rinse and drain well.
Yes. As with all of our recipes, feel free to get creative here. Walnuts would be a great substitution as would cashews.
Whatever saves you stress and strain in the kitchen is what I am on board for. I believe everyone should be able to make a homemade pie crust but I also believe that if that is not your thing, you can still find joy in cooking with using some time saving short cuts.
We think this pie would be even better if you used ROASTED PECANS or our ROASTED PEACHES too. So be sure to check those recipes out as well!
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Peach and Pecan Custard Pie
for family gatherings and the Holidays it is your new pie favorite!
Ingredients
- ½ cup Pecan halves
- Pie Crust
- 2 Eggs
- 2 Tablespoons All Purpose Flour
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cornstarch
- 2 cups Sliced Peaches fresh, frozen or canned
- Pinch of Salt
- ¾ cup Low Fat Greek Yogurt
- 1 cup Sugar
- ¾ cup Low Fat Milk
Instructions
- Preheat your oven to 400 degrees F. In a large mixing bowl, add sugar, milk, yogurt, eggs, flour, cornstarch, vanilla and salt. Mix well.
- Fit a standard pie plate with pie crust. Place all but a few
peach slices and pecans, reserving some for the top, in the pie crust. Pour
custard over. Add reserved peaches and pecans directly to top of pie. - Bake at 400 degrees for 30 minutes. Remove from oven and tent edges if needed and lower oven temperature to 350 degrees. Bake for 30-60 minutes more until a knife comes out clean in the center after testing. Cool for one hour.
