Peach Custard Pie

Submitted by bert2421

"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."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 6-8

ingredients

• 1 unbaked 9-inch pie crust
• 2 tablespoons minute tapioca
• 6 large peaches
• 4 eggs
• 1 cup sugar
• cinnamon, butter

directions

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.

Reviews

[picklesmax]

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.

 

[mtnmel]

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!!

 

[Torachef 1997]

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!

 

[HeidiRenee]

amazing! substituted splenda and it worked wonderfullyl!

 

[Marla Jones]

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.