Peach Custard Pie

Total Time
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

picklesmax September 15, 2006

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!!

mtnmel February 23, 2010

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!

Torachef 1997 June 03, 2013

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