This stunning Peach Custard Pie is filled with fresh sliced peaches and a dreamy coconut custard. It’s topped with clusters of coconut streusel.
Peachy Keen Jelly Bean
In my whole life, I’ve only known one person who didn’t like peaches. They claimed an aversion to the fuzzy skin, however, I just think they are lame. LOL. Shout out to my brother in law…he never reads this anyway! Anyway, peaches are one of MY favourite fruits, especially this time of year when they are at their prime. I love biting into one and letting the juice dribble down my arm. It’s truly one of life’s simple pleasures.
How to Peel a Peach
It doesn’t matter anyway, because for this Peach Pie recipe, the peaches are peeled. Have you ever peeled a peach? It’s really not that difficult, and it takes no time at all. Firstly, you need to boil a large pot of water on the stove. Select firm but ripe peaches for the best result. Once the water is boiling, drop the peaches in. Let them stay in for a minute or two, then remove them with a slotted spoon. Quickly plunge them into a sink full of cold water. The skin should peel off easily following this treatment.
How to the Make Custard for This Peach Pie
Have you ever made custard on the stove? I find it fairly complicated and time consuming. This is 100 % the reason why I’ve never made a custard pie. Ever. I promise you that this custard is nothing like stove top custard. It is SO easy to make. All you have to do is whisk together the ingredients in a bowl and pour over the peaches. That’s it. The custard bakes up super creamy and really takes this peach pie to another level.
The Ins and Outs of Custard Pie
Let’s face it. No one likes a weepy custard. If you’ve had issues with a weeping custard, your pie was definitely under cooked. This means that the egg yolk proteins haven’t been cooked enough to join together to cause coagulation. Careful though, because if the egg proteins cook too much, they form tiny curds. The custard gets that weird scrambled egg texture and no one likes an egg-y custard.
How to Tell When the Custard is Fully Cooked
Judging when the custard is properly baked is not as difficult as finding an avocado at it’s prime ripeness. The first thing to look for is when the custard starts puffing up around the edges of the pie (like in the photo below). Next, open up the oven and give the pie a little shake. If it’s quite jiggly, leave it for a bit longer. It’s done when there is only a little bit of jiggle left in the center of the pie.
My Coconut Custard Peach Pie Inspiration
Peaches and Cream. They’re the perfect flavour combination. Yeah, I do also love Bourbon and Peaches but there’s something just so wholesome about peaches and cream. So where did the coconut inspiration come from? I keep powdered coconut cream handy to add extra oomph to coconut curries and add extra coconut flavour to coconut rice. While making the custard, I thought..why not add a little extra oomph in the form of coconut? The shredded coconut in the streusel really completes the flavour profile.
Everything Peachy with Dish ‘n’ the Kitchen
Pin Heavenly Coconut Crumble Custard Peach Pie HERE.
- one unbaked pie pastry shell (recipe below)
For the Filling
- 5 medium sized peaches; peeled and sliced
- 1 cup (8 oz) sour cream
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 4 tbsp flour
- 2 tbsps (30 grams) powdered coconut cream
- 1 tsp vanilla
- 1/2 tsp coconut extract (optional)
For the Streusel Crumble
- 1/3 cup cold unsalted butter
- 1/3 cup flour
- 2 tbsp sugar
- 1/4 cup plain shredded coconut
- 1/2 tsp cinnamon
Pre-heat oven to 425 F.
- Roll out pastry and arrange in a pie plate.
- Peel the peaches: Boil a large pot of water, teen immerse the peaches for a minute. Remove with a slotted spoon and plunge into a sink full of cold water.
- In a small bowl, mix up the pie filling by combining the sour cream, egg yolks, sugar, flour, powdered coconut cream, vanilla and coconut extracts.
- In another small bowl, mix up the coconut streusel topping by combining the dry ingredients, then rubbing the cold butter into them until the mixture turns into sandy pebbles.
- Peel the peaches, then slice them and arrange them into a pattern in the unbaked pastry shell.
- Pour the custard mixture over the peaches, then top with the streusel topping.
- Bake for 20 minutes at 425 F, then reduce the temperature to 400 F and bake for another 25. If it looks like the crust is browning too rapidly, cover the outer edges with foil or a pie shield.
- Remove and let cool slightly before enjoying a slice.
See my food processor pie pastry recipe HERE.