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peach custard pie with whipped cream and raspberries

Peach Custard Pie

  • Author: Elyse Villa


Peach custard, loads of fresh peach slices, and homemade whipped cream make this pie an absolute stunner. Enjoy this at the peak of peach season.



For the pie dough (or use store-bought):

  • 100g whole wheat flour
  • 130g all purpose flour
  • 3T granulated sugar
  • 1t baking powder
  • 1 1/4t kosher salt
  • 220g unsalted butter (about 2 sticks), cold and in 1/2″ cubes
  • 1/4C ice cold water
  • 1 egg + a splash of water for egg wash

For the peach custard:

  • 200g fresh yellow peach puree (cube up about three large peaches and use a blender to puree them, from there weigh out 200g)
  • 4g of powdered gelatin + 20g of water to bloom it in
  • 290g heavy cream
  • 70g egg yolks
  • 50g granulated sugar

For the peach layer:

  • 2 yellow peaches, thinly sliced
  • 3T raspberry jam
  • 1T fresh lemon juice

For the whipped cream:

  • 1C heavy cream, cold
  • 2T granulated sugar
  • 1/2t vanilla extract
  • pinch of salt


  1. Make the pie dough: Add both flours, sugar, baking powder, and salt to a large bowl and whisk to combine.
  2. Add your butter and gently toss to make sure every piece is coated in flour before going in with your hands and breaking up the butter pieces. Working quickly, break up the cubes between your fingers until you have a mix of squashed, pea-sized pieces. 
  3. Make a well in the center and add the water. Begin folding everything together gently before dumping the mixture onto a clean work surface. Pile up the dough into a mountain, squeezing it together. Then, flatten it, re-pile, and squeeze again. Do this just until your dough is a shaggy mass that can hold its shape. Work it into a 1″ thick circle, wrap in plastic wrap, and refrigerate overnight. 
  4. Make the custard: Line a 9″ pie plate with plastic wrap and set aside. In a small bowl, sprinkle the gelatin over the water and allow it to bloom for about 5 minutes.
  5. Whisk together the yolks and sugar in a large bowl.
  6. In a saucepan, over medium heat, bring the heavy cream to a gentle boil. Pour a small ladle of cream into the yolk mixture and whisk to temper the eggs. (If we were to dump the eggs straight into the boiling cream, we would have scrambled eggs. So take your time.) Once you’ve thinned out the yolk mixture and brought it up to temperature, pour the yolks back into the saucepan. 
  7. With the heat still on medium, begin stirring with a heatproof spatula. Keep stirring the mixture, paying special attention to the bottom of the pan so nothing scorches. it will take a few minutes, but you’ll start to see the mixture begin to thicken. Continue to stir until the custard is thick enough to easily coat the back of the spatula, this can take up to 10 minutes, so be patient.
  8. Pour in the peach puree and heat for another minute or two to cook out some of the water. Whisk in the gelatin and heat until fully dissolved. 
  9. Allow the custard to cool before pouring it onto our makeshift pie plate mold. Add another piece of plastic wrap to the top and pop it in the freezer overnight.
  10. The next day, preheat your oven to 400F. Allow your pie dough to rest on the counter for about 10 minutes before rolling out. Lightly flour a clean work surface and gently roll out your dough until you reach 11″ around. Lay it into your 9″ pie plate, making sure it fits snuggly into the edges. 
  11. Weigh down your dough with pie weights or dried beans (separating your weights from the dough with parchment paper.) Brush the edges with egg wash and bake for about 15 – 20 minutes, or until the edges are golden brown.
  12. Allow the pie crust to completely cool for at least an hour. While the crust is cooling make the peaches and whipped cream.
  13. In a large bowl, gently combine the sliced peaches with the raspberry jam and lemon juice until you have an even mixture. Set aside. 
  14. In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream with the sugar, vanilla extract, and salt. Whisk on high until you reach medium-stiff peaks. Set aside.
  15. Assembly time!: Remove the custard from the freezer and take off the plastic wrap, so you have a cold, peachy disk. Fit it snuggly into the pie crust. If it is too big, you can use a spoon to scrape around the sides (and enjoy the excess as a treat!).
  16. Top the custard with a healthy layer of your fresh peach mixture. Top the peaches with your whipped cream. Either serve immediately or place it in the refrigerator until ready to serve. It can keep in the fridge for about 3 days. Enjoy!