Peach Custard Pie

"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."
photo by Torachef 1997 photo by Torachef 1997
photo by Torachef 1997
Ready In:




  • 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.

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  1. 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.
  2. 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!!
  3. 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!
  4. HeidiRenee
    amazing! substituted splenda and it worked wonderfullyl!
  5. 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.


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