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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!


Course Desserts
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour
Total Time 2 hours 35 minutes
Servings 8
Calories 309kcal
Author Brooke Burks

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.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 309kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 142mg | Fiber: 2g | Sugar: 31g