Peach Custard Pie

Campbell's Peach Custard Pie Recipe

Canned peaches and refrigerated pie crusts make it easy to enjoy this delicious pie any time! 

At a glance


20 min.


2 hr. 5 min.



Bake: 45 min.

Cool: 1 hr.

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What You'll Need

1 package (14 ounces) refrigerated pie crust, at room temperature (2 crusts)
1 can (about 29 ounces) peach halves in heavy syrup
3 tablespoons cornstarch
1 cup plus 1 tablespoon sugar
3 eggs
1/3 cup buttermilk
1/2 cup plus one tablespoon butter, melted
1 teaspoon vanilla extract

How to Make It

  • 1

    Heat the oven to 400ºF. Press 1 pie crust into a 9-inch pie plate.

  • 2

    Drain the peaches, reserving 3 tablespoons syrup. Cut the peaches into small pieces. Place them into a large bowl. Stir the cornstarch and 3/4 cup sugar in a medium bowl. Add the reserved peach syrup. Stir in 1/2 cup sugar, eggs and buttermilk and mix well. Stir in 1/2 cup melted butter and vanilla. Pour the mixture over the peaches and stir to coat. Pour the peach mixture into the unbaked pie crust. Moisten the edge of the crust with water. Place the remaining crust over the filling. Trim any excess crust and press the edges to seal. Flute the edge, if desired. Cut 6 (1/2-inch) slits in the top crust.

  • 3

    Brush the top crust with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar.

  • 4

    Bake for 45 minutes or until the filling is set, covering the edges of the crust with foil, if necessary, to prevent overbrowning. Cool the pie to room temperature before serving and refrigerate any leftovers.

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