By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 8
376 cal · 480 min
Peach Blueberry Custard Pie with Streusel Topping
Recipe GLPRcfc09d6d10b92e
A stunning dessert pie featuring fresh peaches and blueberries nestled in a crisp pie crust, topped with a silky custard filling and finished with a buttery pecan streusel topping. The combination of juicy fruit, creamy custard, and crunchy topping creates an unforgettable treat perfect for summer gatherings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 (9-inch) pie crust, homemade or store-bought
3 to 4 fresh peaches, pitted, peeled, and sliced
1 cup fresh blueberries
1/2 teaspoon lemon zest
1 can (14 ounces) fat-free sweetened condensed milk
2 large eggs
1/2 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
4 tablespoons butter, melted
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup chopped pecans
Directions
Preheat your oven to 425°F.
If using a homemade pie crust, place it in a 9-inch pie dish and bake for 7 to 8 minutes until lightly golden, then remove and set aside. If using store-bought crust, simply place it in the dish without pre-baking.
In a medium bowl, combine the sliced peaches, fresh blueberries, and lemon zest. Toss gently until the fruit is evenly coated with the zest.
Distribute the fruit mixture evenly across the bottom of the prepared pie crust.
In a large mixing bowl, combine the sweetened condensed milk, eggs, lemon juice, vanilla extract, and melted butter. Beat with an electric mixer on medium speed for about 30 seconds until the mixture is smooth and well combined.
Carefully pour the custard mixture over the fruit layer in the pie crust, being careful not to disturb the fruit arrangement. Set aside.
In a small bowl, whisk together the flour, packed brown sugar, and chopped pecans. Add the remaining 4 tablespoons of butter (or use fresh butter for the topping) and use a pastry blender or fork to cut the butter into the dry mixture until it resembles coarse breadcrumbs.
Sprinkle the streusel topping evenly over the custard filling, covering the entire surface.
Bake the pie in the preheated 425°F oven for 55 to 60 minutes, until a toothpick inserted in the center of the custard comes out clean. The streusel should be golden brown.
Remove the pie from the oven and place it on a wire rack to cool completely. Allow it to cool to room temperature, then refrigerate overnight (or at least 8 hours) before serving for best results.
Cut the pie into 8 slices and serve chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 2 days.
Comments
The 480-minute window is honest—this custard pie genuinely needs chill time—but the active prep is closer to 90 minutes, mostly passive after assembly. All ingredients are available at any major Charlotte chain; peaches and blueberries peak in summer but are available year-round at Harris Teeter or Walmart, though local peaches in July–August cost less and taste sharper. At roughly $1.20 per serving, it's moderate: condensed milk and pecans drive the price, but a homemade crust beats a frozen shell by 40 cents. The pie keeps and reheats gently in a low oven, making it a practical dessert for a crowd or to stretch across several nights. The main caveat is that it requires oven space and cooling discipline—a family needing dessert tonight should plan ahead.
Sign in or create a free account to add your review.
