Peaches & Cream Pie Recipe
The creamy, rich custard filling in this pie isn’t overly sweet, but it goes perfectly with the peaches. Nectarines can also be substituted, of course, and blueberries, raspberries, or blackberries can be used for a change of pace. In fact, you can use a mixture if you have lots of summer fruit on hand. If serving the pie warm, make sure you let it cool long enough for it to set completely before cutting. Room temperature is best, but it is good warm and also refrigerated. Although not absolutely necessary, you can top each slice with a dollop of real whipped cream.
1 9" unbaked pie shell
1 1/2 - 2 cups fresh peaches, (about 3 medium) peeled and sliced
1/3 cup sugar
1 egg yolk
1 1/2 cups whipping cream
1/2 teaspoon freshly grated nutmeg
- Preheat the oven to 375°.
- Arrange the peaches in the unbaked pie crust.
- Whisk or blend the sugar, eggs, egg yolk, whipping cream, and nutmeg until smooth; pour over the peaches.
- Bake for 30-35 minutes or until the center is almost set (it can be a little jiggly and will finish setting while cooling).
- Remove from the oven and let cool thoroughly.
Amount Per Serving
Calories 365 Calories from Fat 234
Percent Total Calories From: Fat 64% Protein 4% Carb. 31%
Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 13 g
Cholesterol 139 mg
Sodium 164 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g
Vitamin A 20% Vitamin C 5% Calcium 0% Iron 5%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.