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Peach Custard Pie with Greek Yogurt and Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Peach Custard Pie combines juicy peaches with a creamy custard made from Greek yogurt for a healthier twist on a classic dessert. Topped with a buttery streusel, this pie offers a perfect balance of sweet, tart, and creamy flavors with a delightful crunchy finish.

Ingredients

Pie / Filling

  • 1 pie crust pastry single (half of recipe below)
  • 1 cup Greek Yogurt (labne or sour cream)
  • 3 large egg yolks
  • ¾ cup sugar
  • 5 peaches (about 1½ lbs, or about 5 medium-sized peaches)
  • ¼ cup flour
  • 1 tsp vanilla extract

Streusel Topping

  • ¼ cup butter (½ stick, cold)
  • ⅓ cup flour
  • ⅛ cup sugar

Instructions

  1. Prepare the Pie Crust: After making the pie crust according to your recipe, roll it out slightly larger than the pie plate. Place it into the pie plate, trim the edges, and crimp the edges by pinching with thumb and forefinger for a decorative finish.
  2. Slice the Peaches: Peel the peaches and slice them into ½-inch pieces. Arrange the peach slices evenly over the bottom of the pie crust until all peaches are used.
  3. Make the Custard Mixture: In a bowl, whisk together the Greek yogurt, egg yolks, flour, sugar, and vanilla extract until fully blended and smooth.
  4. Pour Custard Over Peaches: Pour the custard mixture evenly over the peaches in the pie crust, ensuring it covers all the fruit.
  5. Bake the Pie (First Stage): Preheat the oven to 425ºF (220ºC) and bake the pie for about 30 minutes until the custard just begins to set.
  6. Prepare Streusel Topping: While the pie bakes, cut the cold butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sugar evenly to complete the streusel topping.
  7. Add Streusel and Continue Baking: Remove the pie from the oven after 30 minutes. Evenly sprinkle the streusel topping over the center part of the pie, avoiding the edges. Optionally, shield the pie crust edges to prevent burning.
  8. Bake the Pie (Second Stage): Return the pie to the oven and bake for an additional 15 minutes or until a knife inserted into the custard center comes out clean and the streusel topping is golden brown.
  9. Cool and Serve: Remove the pie from the oven and cool on a wire rack for about one hour. Serve warm for best flavor and texture.

Notes

  • You may substitute fresh peaches with 2 cans of sliced peaches (drained) or 20 oz of frozen peach slices (defrosted, drained, and at room temperature).
  • Sour cream can be used in place of Greek yogurt if preferred.
  • Feel free to substitute peaches with other fruits like rhubarb, blueberries, cherries, or nectarines to create different variations.

Find it online: https://evelynscooking.com/peach-custard-pie-with-greek-yogurt-and-streusel-topping-recipe/