Just in case anyone is thinking this might be a pie made with peach yogurt from the store, nope! This is a pie made with peaches and yogurt, as two separate and distinct things.
In summer, I often make this blueberry cream pie that is a wonderful family favorite. I’ve tried substituting raspberries and other berries successfully, and wondered about other fruits. I tried apricots once, and that didn’t work, but I still wanted to try peaches. I’ve been thinking about making a peaches and cream pie for YEARS.
Today I decided to make it. Was half way through, when I realized I didn’t have the right ingredients. Sent kiddo to two neighborhood stores, neither of which carried heavy cream. So, well, what do you do? Improvise!
There is a local dairy that sells their own yogurt in jugs, thicker than heavy cream, but more liquid than the yogurt sold in cups (no gelatin). I started with that … and improvised all over the place, so this recipe is less of a permutation of the blueberry cream pie, and more a completely new concept.
PEACH YOGURT CUSTARD PIE RECIPE
Step One: Peaches
1 – 10 inch pie crust (not graham cracker crust, real pie crust. Me, I use a gluten-free crust)
~3 cups fresh, ripe, juicy peaches, skinned, pitted, and diced large
You may wish to slightly precook the crust. Peel the peaches the usually way, by dipping first in boiling water. Remove the pits, and rather than slicing, dice almost cubeshaped and about an inch in size. Fill the cooled crust with the diced peaches, reserving the juice. I’d sliced the peaches, as you see in the picture, but the slices tend to stick together. I found that doesn’t leave a lot of room for the cream to get in between the pieces. Because the peaches were so fresh and tender, they made a lot of juice while I was handling them. I saved this to use in the cream portion of the recipe. (NOTE: Save the juice! I mean it!)
Step Two: Cream
~1/4 cup peach juices, reserved
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 eggs, beaten
1 cup plain yogurt
Whisk sugar, salt, cornstarch, and cinnamon into the preserved peach juices. When smooth, beat in the 2 eggs, and last add and blend in the yogurt. Pour over the peaches. If needed, gently tease the peach cubes to allow the cream mixture to settle in.
Step 3: Bake! Eat!
Bake at 400 degrees Fahrenheit for 40-50 minutes. Check at 30 minutes. If it is starting to get a much darker brown around the edges than in the middle (as shown in this picture, I recommend reducing the temp to 350 degrees for finishing. The pie is done when (as with any custard pie) a toothpick inserted halfway between the rim and the center comes out clean, and the center only jiggles very slightly.
I know, it smells heavenly, and looks delicious, but you MUST WAIT for it to cool before slicing.
It was so good, I ate three pieces in two hours. I promise, I’ll eat something healthy for dinner. But wait! What’s not healthy about peaches and yogurt? Maybe I should ….