With a golden crust, creamy vanilla filling, and the sweetness of fresh fruit this Custard Fruit Pie will win over your family and friends. It is delightful when made with ripe pears or peaches, sweet cherries, or any variety of berries.
This custard pie recipe is a favorite of mine for years. My friend Kristen first introduced me to it about 10 years ago made with extra vanilla and perfectly ripe pears. I immediately asked for a second slice and the recipe. I’ve spent a lot of time tweaking it ever since.
The creamy filling paired with a myriad of fruits is perfect for just about any holiday or any time of year. I’ve made it with everything from peaches to blackberries. I really want to try a pumpkin cream version next fall and maybe add cranberries for Christmas.
Unbaked Pie Crust – I normally buy the store brand variety that comes rolled up in the refrigerator section when I want to save time. If you enjoy making homemade pie crust you are more than welcome to but for a time saver, the store crusts are a fine option.
Fruit – I have a whole section discussing the types of fruit you can use. But in brief, you can use any type of frozen berries or soft, ripe, peeled fruit such as pears.
Flour – All-purpose flour works well in this recipe.
Salted Butter – I prefer to use salted butter to balance the sweetness of the pie. If you have unsalted butter you can just add a pinch of salt.
Sugar – I use regular white sugar in this recipe but other granular sugars should be fine too.
Eggs – Eggs are the binder and make the custard set. I don’t think this recipe would work without eggs.
Vanilla Bean Paste – The flavor of this in the custard is amazing but you can use vanilla extract if you don’t have vanilla bean paste.
How to Make Custard Fruit Pie
It only takes a few minutes to prep this delicious dessert. The complete recipe is under all the photos but here are the steps along with instructional images.
Step One: Prepare the pie crust.
Step Two: Put the fruit of your choice into the unbaked pie crust.
Step Three: Beat the custard ingredients until smooth and creamy in a large mixing bowl with an electric mixer. A stand mixer works for this too. If you don’t have either of those you can just stir or whisk to make the custard but your butter needs to be softened or there will be large lumps in the batter.
Step Four: Pour the vanilla custard mixture over the fruit and then spread it out. It will be thick.
Step Five: Bake the pie in the oven until the edges and top are golden and the center only jiggles slightly. It will continue to set as it cools.
Fruit – In the next section I talk about all the choices. This is the easiest way to vary a custard pie.
Almond Extract – In addition, or instead of, the vanilla paste or extract try adding almond extract.
Lemon – For a lemon custard pie cut the amount of vanilla in half and add 2 teaspoons of lemon extract or lemon zest.
Tart – Bake this in a tart pan with a removable bottom instead of a pie plate.
Raw Fruit – Another option is to just bake the custard in the pie crust without adding fruit. After it bakes and cools decorate the top like a fruit tart with raw fruit such as sliced kiwi, apricots, mangoes, strawberries, raspberries, or other fresh berries. If you make this variation I also like to warm a little jam and then brush it on top of the raw fruit to add a shine.
Streusel Topping – Add your favorite crumb topping before baking the pie for another dimension of texture and flavor.
What type of fruit can I use in custard fruit pie?
Pears – Use very ripe pears that have been peeled, cored, and sliced into quarters or halves. You want 4-5 pears so they cover the bottom of the crust.
Berries – Fresh or unthawed frozen berries will work. Again, you want enough to cover the bottom of the crust.
Peaches – Frozen peaches tend to work best in this recipe. Fresh peaches should be very ripe and peeled. If using frozen peaches they need to be thawed first or they might release too much liquid and the crust won’t set.
Cherries – Pitted cherries are another great choice. You can use fresh cherries or frozen cherries. You can half them if you prefer.
Apples – To use apples I recommend par-cooking them first. I will just lightly saute them in a little butter. Otherwise, they don’t always soften enough as the pie bakes.
How do I store leftovers?
Wrap any leftover fruit pie in plastic wrap and store it in the refrigerator. We like it both room temperature and chilled. My husband has been know to eat it standing in front of the open fridge door right from the pie plate with a fork.
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- ¾ cup sugar
- ¼ cup salted butter softened
- ¼ cup flour
- 2 eggs
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 cups fruit of your choice see notes
- 1 unbaked pie crust
- Preheat oven to 325.
- In a medium bowl add the first 5 ingredients. Beat together until creamy with an electric mixer.
- Add fruit to the unbaked pie crust.
- Then spread the custard over the fruit.
- Bake at for 45-50 minutes until the center barely jiggles and the edges are golden brown.
- Cool completely.
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