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Peach Custard Pie

Categories: Pies & Tarts

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  • 1 cup peaches fresh, sliced
  • 2/3 cup sugar
  • 3/4 cup milk
  • 3/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 egg yolk beaten
  • 2 tbsp Clabber Girl Cornstarch
  • 1/4 tsp cinnamon


In a large bowl mix sugar, flour, Clabber Girl Corn Starch and cinnamon. Mix beaten egg yolks and sour cream. Add to flour mixture. Add milk and combine. Pour into unbaked pie shell. Add peaches to mixture in one layer.

Bake in a preheated 400 degree F oven for 25 minutes. Tent aluminum foil over pie to prevent over-browning. Reduce oven to 350 degrees and bake for another 30 minutes or until firm.

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