Deep-Dish Peach Custard Pie

Level: Easy
Prep Time: 18 min
Cook Time: 1 hrs 5 min
Cooling Time:
Yields: 8


This all-time favorite, Deep-Dish Peach Custard Pie, features sliced peaches nestled in an egg-rich base and topped with streusel topping. Cinnamon and nutmeg add zest and flavor to this incredible dessert.


  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3 1/2 cups (about 7 medium) peeled, pitted and sliced peaches
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 large eggs
  • 1/4 cup butter or margarine, melted
  • 1 to 3 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup chopped walnuts
  • 2 tablespoons butter or margarine, chilled


PREHEAT oven to 425°F.

ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.

BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.

brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Excellent Recipe

by S. Sharon , , on Jul. 2010

Peach season is just starting. Excellent recipe. I used pecans instead of walnuts. Family favorite!!


by L. Lynn , Newbury Park, CA on Jun. 2010

This pie was great, I used thawed frozen peaches to save time and this turned out great. It does leave you with extra ingredients if the deep dish crust is not used. You can almost divide the filling between two regular pie crusts.

Love this pie

by M. Marie , BINGHAMTON, NY on Dec. 2008

This pie was so good I made two when I found that I had extra ingredients. The peaches I used weren't quite ripe (or in season for that matter)but the pie was still really good. I didn't have any difficulty with the recipe either. The second time around I made my own crust and used a regular sized pie dish and it turned out just as well. Was great served with whipped cream.

Yummy, Yummy in their tummies

by T. TJ , Tilton, NH on Jun. 2008

This recipe is one of my favorites. Everyone I bake this pie for absolutely loves it. It is easy to throw together and have ready for either breakfast or an after dinner special. Thanks for another great treat.

Peachy Keen!

by J. Jan , BLYTHEVILLE, AR on Apr. 2008

Custard Pie was always my dad's favorite. Peach pie was his second favorite. I know he would have loved this one! I wasn't too sure about it at first, but thought I would try it. It is delicious!

Deep Dish Custard Pie

by B. Brenda , KENOSHA, WI on Nov. 2007

Thank you for this recipe! This is such a wonderful peaches and cream taste of heaven. It is sure to become one of our family picnic traditions.

Easier than I thought

by J. Jane , WEBSTER, MA on Sep. 2007

When I saw the word custard I was hesitant. Very easy to make came out just the way the picture looked. Not everyone in my house liked the topping but no real complaints, just complements. Great recipe for fresh peaches.

Deep Dish Custard Peach Pie

by M. Melinda , GREAT FALLS, MT on Apr. 2007

This pie was fun to make and it looks so sophisticated when it is finished, like you spent a lot of time making it. If you like custard and peaches be reading to eat just one piece, you will want more.

pefect peach pie

by C. Cheryl , Niverville, MB on Dec. 2006

It was my mom's birthday and she doesn't like cheesecake so I found this recipe and decided to try it. I didn't have fresh peaches so I used canned and added a 1/2oz of peach snaps liquer for extra peach flavor since using canned peaches. I also used a dash more cinnamon as we all love cinnamon. It was amazing! thank you kindly for this wonderful peach dessert.

Deep-dish Peach Custard Pie

by D. Deb , BOCA RATON, FL on Nov. 2006

I read the reviews (as usual) & changed a few small things. Delicious! Will make again, as per request.