Ingredients
Units
Scale
- 4–5 large peaches- peeled and sliced
- 1 pint of heavy whipping cream- whipped and sweetened to taste
- 1 recipe graham cracker crust
- 1 recipe custard (see below)
Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand)
- 1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
- 6 tablespoons butter, melted
- 1/2 tsp ground cinnamon
Custard:
- 6 tablespoons of sugar (divided in two parts)
- 6 tablespoon flour
- 1/4 teaspoon of salt
- 2 cups whole milk
- 2 eggs (divided yolks and whites)
- 1 1/2 teaspoon pure vanilla extract
- 1 tablespoon butter
Instructions
Graham Cracker Crust:
In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
*double recipe if you like thicker crust
Set aside.
Custard:
- Beat egg whites and 3 Tbs sugar until stiff. Set aside.
Mix 3 Tbs sugar, flour, and salt in a large sauce pan until combine.
Turn on heat to medium and add milk. Whisk for about 5 minutes on medium until thick. The time may vary slightly depending on stove temperature. Do not leave alone or it will burn. - Remove from heat and then add the egg yokes whisking continuously (if you keep it on heat it could turn into scrambled eggs)
- Once egg yokes are fully incorporated into the mixture, place back on the heat continuing to whisk until it comes to a boil. Add vanilla and butter and stir until combined. Remove from the heat.
- Fold egg whites into hot mixture.
- Assembly: Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance).
Notes
Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.
- Category: Dessert