National Peaches & Cream Day
There are so many things you could do for this Food Holiday – from plain sliced peaches with whipped cream to this Peach Custard Pie. Peaches are one of my favorite fruits – even with the fuzzy skin – they have the sweetest smell and so juicy…. mmmm. Being fruit, peaches fit right into the diet. Cream and custard – not so much. So, happy National Peaches & Cream Day everyone at the office! Please don’t leave me any leftovers!
Peach Custard Pie
Adapted from Eating Well
1 refrigerated pie crust
1 cup sugar
3/4 cup non-fat milk
3/4 cup non-fat plain Greek yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups frozen sliced peaches
2 tablespoons chopped pecans
- Position rack in lower third of oven and preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray and set aside.
- Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla extract, and salt in a medium bowl; whisk until smooth.
- Gently unroll the pie crust dough over the pie pan and press into place. Place on a baking sheet.
- Arrange peaches in the crust and pour the filling on top. The peaches will float to the top, but this will not affect the pie. Bake for 30 minutes.
- Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350 degrees.
- Return the pie to the oven and bake until a knife inserted in the center comes out clean, about 50 minutes more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.