Heavenly Coconut Crumble Custard Peach Pie

A baked custard pie topped with crumble.

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. 

An unbaked pie shell filled with sliced fresh peaches.

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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. 

An unbaked pie shell filled with yellow custard and peaches.

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. 

Side view of a baked custard pie topped with crumble.

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. 

A baked custard pie topped with crumble.

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. 

Side view of a baked custard pie topped with crumble.

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.

Want even more peach flavour in a creamy dreamy dessert? A fresh peach mousse takes very little time to make and is the perfect summer dessert!

Everything Peachy with Dish ‘n’ the Kitchen

Grilled Peach Fruit Salad with Burrata and Lime Basil Vinaigrette

Bourbon Peach Pie

Pin Heavenly Coconut Crumble Custard Peach Pie HERE

Pinterest image of an unbaked pie shell filled with slice peaches and a side view of a baked custard pie topped with crumble.
Yield: 1 pie

Heavenly Coconut Crumble Custard Peach Pie

A baked custard pie topped with crumble.

This stunning Peach Custard Pie is filled with fresh sliced peaches and a dreamy coconut custard. It's then topped with clusters of coconut streusel.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes


  • 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.

  1. Roll out pastry and arrange in a pie plate.
  2. 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.
  3. 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.
  4. 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.
  5. Peel the peaches, then slice them and arrange them into a pattern in the unbaked pastry shell.
  6. Pour the custard mixture over the peaches, then top with the streusel topping.
  7. 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.
  8. Remove and let cool slightly before enjoying a slice.


See my food processor pie pastry recipe HERE.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 429Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 163mgSodium: 143mgCarbohydrates: 49gFiber: 4gSugar: 25gProtein: 9g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. Kelly Neil

    Oh man I love everything about this! Coconut! Peaches! Custard! PIE! Give it to me now.


  2. Marisa

    Goodness! This looks and sounds amazing and I so wish I could have a slice!


    1. Bernice Hill

      Thank you so much Marissa, I’ll send one right over!

  3. Nicoletta De Angelis Nardelli

    That’s one delicious pie, Bernice! I don’t think I’ve tried a custard pie, shame on me! All the flavors speak to me and I’d love to have a slice right this moment!


    1. Bernice Hill

      Give it a try! It opens up a whole bunch of flavour potential.

  4. Leanne

    I was on a huge peach kick this summer, so I’m pinning this one to make some time. Looks like it has a great texture and the addition of coconut is a nice touch!


    1. Bernice Hill

      I can’t get enough peaches!! Gotta eat them while you can, right?

  5. Ayngelina Brogan

    I can’t say no to coconut anything, but adding peaches makes it fantastic.


    1. Bernice Hill

      ah same-same. Can’t go wrong with peaches and coconut cream!

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