Brandied Peach Custard Pie
Indulge in the heavenly fusion of summer's juiciest fruit and creamy decadence with this Brandied Peach Custard Pie. Perfectly ripe peaches are infused with a splash of brandy, adding a sophisticated touch to their natural sweetness, before being nestled in a flaky pie crust. The luscious custard filling, made with velvety heavy cream, eggs, and a hint of vanilla, is poured over the peaches, creating a silky texture that complements the fruit's juicy bite. A sprinkle of cinnamon and a drizzle of melted butter crown this dessert, which bakes to a beautifully golden perfection. Ideal for summer gatherings, dinner parties, or as a special treat, this pie is best served chilled, accompanied by whipped cream or a scoop of vanilla ice cream. Embrace the elegance of this peach-filled masterpiece for a dessert that's as striking as it is flavorful.
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Recipe Information
Ingredients
- 1 pre-made or homemade, 9-inch Pie crust
- 4 medium, peeled, pitted, and sliced Fresh peaches
- 2 tablespoons Brandy
- 0.5 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon, melted Butter
Instructions
Preheat your oven to 375°F (190°C).
If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan. Crimp the edges and chill the crust in the refrigerator for 15 minutes.
In a medium bowl, toss the sliced peaches with the brandy and let them sit for 10 minutes to absorb the flavor.
In a separate bowl, whisk together the sugar, flour, and salt. This will serve as your dry custard base.
In another mixing bowl, whisk together the eggs, heavy cream, and vanilla extract. Gradually stir in the dry custard base until smooth.
Arrange the brandied peach slices evenly in the prepared pie crust. Pour the custard mixture over the peaches, ensuring they are submerged but not overcrowded.
Sprinkle the ground cinnamon evenly over the top of the custard and drizzle melted butter across the surface.
Place the pie in the oven on the center rack and bake for about 50-60 minutes, or until the custard is set and a knife inserted near the center comes out clean.
Once baked, remove the pie from the oven and let it cool to room temperature. To best enjoy the flavors, chill the pie in the refrigerator for at least 2 hours before serving.
Slice and serve the Brandied Peach Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 155.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
