Try this Open-Faced Peach Custard Pie recipe, or contribute your own.
Suggest a better descriptionBake pastry crust as directed. Glaze with egg yolk.
Preheat oven to 400 degrees with rack in lower third oven.
Whisk until well blended all ingredients except peaches.
Arrange peaches in single layer, cut side down over bottom of crust.
Pour egg mixture over the peaches.
Bake for 10 mins. Reduce oven temp to 300 degrees and bake until custard is brown and crusty on top and appears firmly set in the center when pan shaken, about an hour longer.
Let cool on a rack. Serve warm or at room temp. Can be stored in refrigerator 1 day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 129 | ||
Calories from Fat: 81 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 68.7mg | 2 % | |
Potassium 192.1mg | 5 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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