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June 21, 2010 / Sarah

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

  1. 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.
  2. Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla extract, and salt in a medium bowl; whisk until smooth.
  3. Gently unroll the pie crust dough over the pie pan and press into place.  Place on a baking sheet.
  4. 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.
  5. 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.
  6. 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.

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