Ingredients
6 large fresh peaches, peeled and sliced
1 cup heavy cream
3/4 cup granulated sugar
3 large egg yolks
2 tbsp cornstarch
1 ready-to-use butter pie crust
Instructions
Preheat oven to 375 degrees Fahrenheit.
Roll out dough to fit a 9-inch pie plate and flute the edges.
Prick the bottom of the crust with a fork.
Bake the empty crust for 10 minutes until lightly set.
Peel and slice peaches into half-inch thick segments.
Whisk cream, sugar, and egg yolks in a bowl until combined.
Toss peach slices with cornstarch in a separate bowl.
Arrange peach slices evenly inside the par-baked crust.
Pour the cream mixture slowly over the peaches.
Bake for 35 minutes until the custard is set and the edges are golden brown.
Notes
If peaches are out of season, high-quality canned peaches drained thoroughly can be used as a substitute. Ensure the heavy cream is full-fat to achieve the correct custard consistency. Allow the pie to cool completely before slicing to ensure the custard sets properly.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg