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Peach Custard Pie

Makes 1 9-inch pie


1 cup sliced fresh peaches
1/2 cup granulated sugar
3/4 cup milk
2 Tablespoons Clabber Girl Cornstarch
2 egg yolks, beaten
1/4 teaspoon ground cinnamon
2 egg whites
1/4 teaspoon cream of tartar
2 Tablespoons granulated sugar


In a small bowl combine peaches with sugar; set aside. In a saucepan, pour in milk and stir in Clabber Girl Cornstarch. Cook over medium heat, stirring constantly. Boil for 2 minutes and remove from heat. Add to peaches mixture, stirring until well mixed. Add beaten egg yolks and cinnamon. Pour into unbaked pie shell.

Bake at 350° F. until firm.

Add cream of tartar to 2 tablespoons granulated sugar. Stir in egg whites.
With a mixer on high speed, begin to whip egg whites until stiff peaks form. Pour over baked pie and return to oven for about 5 minutes, long enough for meringue to brown slightly.