Peach Custard Pie with Shortbread Crust
Indulge in the luscious harmony of flavors with this Peach Custard Pie with Shortbread Crust—a dessert that captures the essence of summer in every bite. Featuring a buttery, melt-in-your-mouth shortbread crust as the perfect base, this pie is layered with juicy slices of ripe peaches and cloaked in a velvety vanilla custard. The addition of a hint of cinnamon (optional) enhances the sweetness of the fruit while adding a warm, aromatic touch. With its golden crust and creamy filling, this pie is baked to perfection, then chilled for a refreshing and decadent treat. Whether served plain or topped with whipped cream, this dessert is a crowd-pleasing showstopper ideal for family gatherings or special occasions. Keywords: peach custard pie, shortbread crust, summer dessert, homemade peach pie, fresh peach pie recipe.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 240 grams all-purpose flour
- 1 teaspoon salt
- 4 medium-sized ripe peaches
- 4 large egg yolks
- 240 ml whole milk
- 120 ml heavy cream
- 1 teaspoon vanilla extract
- 75 grams granulated sugar (for custard)
- 15 grams cornstarch
- 0.5 teaspoon ground cinnamon (optional)
Instructions
Preheat the oven to 175°C (350°F). Lightly grease a 9-inch pie dish and set aside.
In a mixing bowl, cream together the butter and 100 grams of granulated sugar until light and fluffy.
Add the all-purpose flour and salt to the butter mixture, and stir until a crumbly dough forms.
Press the dough evenly into the bottom and up the sides of the prepared pie dish, smoothing it with the back of a spoon.
Bake the shortbread crust in the preheated oven for 15 minutes, or until lightly golden. Set aside to cool.
Peel, pit, and slice the peaches into thin wedges. Arrange the slices evenly over the cooled crust.
In a separate bowl, whisk together the egg yolks, milk, heavy cream, sugar for custard, cornstarch, and vanilla extract until smooth.
Optional: Stir in ground cinnamon for added flavor.
Pour the custard mixture over the peaches in the crust, making sure the fruit is evenly coated.
Reduce the oven temperature to 160°C (325°F) and bake the pie for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set the custard.
Slice into wedges and serve chilled. Optional: Garnish with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 238.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 516 mg | 40% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1896 mg | 40% | |
*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.
