Peach Custard Pie II

Peach Custard Pie II

9 Reviews 2 Pics
Recipe by  EFFIA

“A rich and wonderful summertime dessert. It makes peach season worth waiting for!”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
  3. Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
  4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.

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Reviews (9)

Rate This Recipe


The flavor was good and I enjoyed it. My only complaint is that it was a bit runny. Use a little less milk and that should solve the problem. Otherwise it is a good recipe.

jan k

jan k

Thank goodness I checked other comparable recipes. Two cups milk is way too much, I cut it back to between 3/4-1 Cup. I also added 2 TBSP flour. This recipe mentioned flour but did'nt give measurement.



I believe that this recipie may have too much milk in it. I cooked my forever and it never set up. The milk definitely needs to be reduced.

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Amount Per Serving (8 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet



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Custard Pie II


next recipe:

Peach Custard Pie I