High-Protein Peach Custard Pie

High-Protein Peach Custard Pie is delicious & sweet. It contains pecans, flour, sugar, cold butter, salt, peach slices, Greek yogurt, pecans, vanilla essence, neutral oil, egg yolk, cornstarch, eggs, and lemon juice. This custard pie has Greek yogurt so utilize the vegan version or don’t have this dessert if you are allergic with dairy. This custard pie required more than an hour but it is very rich & that it worth have to prepare. High-Protein Peach Custard Pie is stores nicely, so we would easily make it for the meal prep. Serve this pie with fresh fruits, coffee, and tea.

STATS:

• Caloric count: 350 kcal
• Preparation Duration: Thirty minutes
• Serving size: 1 slice
• Cook time: 55 minutes
• Cuisine: American
• Total time: 1 hour 25 minutes, + cooling
• Course: Dessert
• Diet: Vegetarian
• Serving: 8

EQUIPMENT:

• 9-inch pie dish
• Food processor
• Large mixing bowl
• Rolling pin
• Pastry blender
• Whisk
• Medium saucepan
• Baking sheet
• Wire cooling rack

INGREDIENTS:

CRUST:

• Half cup pecan halves
• ¾ cup whole-wheat pastry flour
• One tbsp. sugar
• 4 tbsp. cold unsalted butter
• Quarter tsp. salt
• ¾ cup all-purpose flour
• 1 tbsp. neutral oil
• ¼ cup ice water
• 1 big egg yolk
• 1 tsp. lemon juice

FILLING:

• 1 cup sugar
• 2 tbsp. pecans
• ¾ cup low-fat milk
• 2 tbsp. all-purpose flour
• ¾ cup nonfat plain Greek yogurt
• 2 large eggs
• 1 tsp. vanilla extract or ¼ tsp. almond extract
• 2 tsp. cornstarch
• Salt
• 2 cups peach slices

INGREDIENT NOTES:

PECANS:

• Include the pecans in the crust to provide the nutty flavor and slightly crunchy texture. The chopped pecans on top will also add a pleasant finishing touch.

WHOLE-WHEAT PASTRY FLOUR:

• Use the whole-wheat pastry flour to give the crust a mild nutty taste and softer texture than regular whole-wheat flour. If unavailable, we can use additional all-purpose flour.

ALL-PURPOSE FLOUR:

• Add the all-purpose flour to help create a tender crust and thicken the custard filling.

UNSALTED BUTTER:

• Include the cold butter in the crust to create a rich, flaky texture. Make the small pieces so it gets mix easily.

NEUTRAL OIL:

• Add the canola or avocado oil to provide moisture and help make the crust easier to handle without adding a strong flavor.

ICE WATER:

• Include the ice water to bring the crust ingredients together. Include the ice water in a slow motion so dough will not become overly wet.

EGG YOLK:

• Add the egg yolk to help bind the crust ingredients and give the baked crust a richer texture.

LEMON JUICE OR DISTILLED WHITE VINEGAR:

• Include a small amount of lemon juice or vinegar to help keep the crust tender and balance the richness of the butter.

SUGAR:

• Add the sugar to sweeten the custard & balance the natural sweet taste of peaches.

LOW-FAT MILK:

• Include the low-fat milk to create the smooth custard base while keeping the filling light and creamy.

NONFAT PLAIN GREEK YOGURT:

• Add the Greek yogurt to include creaminess and extra protein in the pie filling. We have to use plain yogurt so it doesn’t suppress the peach taste.

EGGS:

• Include the eggs to help the custard set as it bakes. They will also provide structure and richness to the filling.

CORNSTARCH:

• Add the cornstarch to help thicken the custard and give it a smooth, sliceable texture.

VANILLA OR ALMOND EXTRACT:

• Use vanilla extract to offer a classic flavor or almond extract for a subtle nutty taste that pairs well with the pecans.

PEACHES:

• Add the sliced peaches to provide the main fruity flavor, natural sweetness, and soft texture. We can use fresh or frozen peaches for convenience.

INSTRUCTIONS:

PREPARE THE CRUST:

1. Include the pecans in the processor and process to chop them finely.
2. Put the sugar, all-purpose flour, salt, and pastry flour in it and pulse to mix.
3. Then include the cold butter and pulse to form the coarse crumbs.
4. Include the neutral oil and pulse again then include the egg yolk, lemon juice, ice water & pulse to form the dough.
5. Add the dough in the floured surface and knead it softly to shape in the disk form then wrap it and chill it for thirty minutes.
6. Heat the oven at 190° C then rolled the chilled dough then add in the tray and press gently in bottom & sides.
7. Now use the fork to prick the bottom of the dough.
8. Add the parchment on it with pie weights & bake for 15 minutes.
9. Then remove the pie weights and bake for more 5 to 7 minutes till the crust set lightly.

PREPARE THE FILLING:

1. Add the sugar, milk, eggs, flour, cornstarch, vanilla, or almond extract, Greek yogurt, & salt and whisk to make it smooth.
2. Put the peach slices equally on the baked crust then pour the custard on them and sprinkle the pecans on top.
3. Add the pie dish on the tray and bake for thirty-five to forty minutes till the custard is set and jiggle.
4. Take it out from the oven and allow the pie to get cool on rack and chill in the fridge for around 2 hours till it get set.

SERVING SUGGESTIONS:

TOPPINGS:

• Light whipped cream
• Greek yogurt
• Cinnamon dusting

FRUIT:

• Fresh peach slices
• Fresh raspberries
• Blueberries

BEVERAGE:

• Iced tea
• Coffee
• Herbal tea

TIPS:

• Add the cold butter & ice water to form the soft crust.
• Bake the crust partially before including the filing.
• Defrost and strain the peaches if utilizing the frozen peach so the custard will not become watery.
• Cool the pie before making slices so it slices easily.

STORAGE INFORMATION:

FRIDGE:

• Cover the pie tightly with the wrap & store for four days.

FREEZER:

• Make the slices and put them in different containers and freeze for two months.

FAQs:

Will I utilize the frozen peach in the pie?

• Yes, we would easily utilize the frozen peach; but defrost and strain them properly.

Could we add whole wheat flour to make this dish?

• Yes, include the whole wheat flour to make the dish but the crust is dense lightly.

Is this pie safe for vegetarian diet?

• Yes, this pie is sage for vegetarian diet as it contains yogurt, milk, egg, & butter but no fish or meat.

Why we have to cool the pie before making slice?

• It helps the pie to get set and firm so it is easier to make clean slices.

NUTRITIONAL INFORMATION:

Calories: 350 kcal

Net carbs: 50 g

Iron: 1.5 mg

Total carbs: 53 g

Vitamin A: 250 mcg RAE

Fiber: 3 g

Calcium: 85 mg

Protein: 8 g

Serving size: 1 slice

Sodium: 220 mg

Serving: 8 slices

Potassium: 180 mg