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The creaminess of fresh goat cheese and peach worked well in a butter lettuce wrap I made a few weeks ago. This time I wanted to try it in a pie. I was simply going to make a rustic peach pie and spread a layer of goat cheese on the bottom. Then I remembered a Diners, Drive Ins and Dives episode that featured a blueberry pie made with goat cheese that was more like a custard-like pie. This was my inspiration. I took out my Breville electric mini-pie baker and got to work.

I doubled the recipe, by accident … but it made many co-workers happy. Sometimes I like more -than-sweet desserts; I made one batch yesterday and the second today, in case I needed to adjust the sweetness. I didn’t. The savory was just awesome. (I confess – I just had one for breakfast.)

Peach and Chévre Custard Pie

peach and chevre (goat cheese) pieWhat you need:

  • 3 peaches, peeled and sliced into 16ths
  • 2 tbs brown sugar
  • 1/2 c soft goat cheese
  • 1/2 c cream cheese
  • 1 lg egg
  • 1/4 c honey
  • 1/4 c all-purpose flour
  • 1 tsp finely chopped fresh rosemary
  • 1/4 tsp Fleur de sel (French sea salt)


  • 1 c pecans, chopped
  • 1/2 c sugar
  • 1/3 c butter, melted

What you do:

  • Heat oven as directed by your pie crust recipe.
  • Prep baking dish.
  • Roll out dough and place into pie pan, or as directed by electric mini-pie baker
  • Place peaches in bowl and sprinkle with brown sugar and rosemary.
  • Toss to coat.
  • In mixing bowl add goat cheese, cream, egg and honey.
  • Beat until well mixed.
  • Add flour and salt,
  • Mix well.
  • In sm bowl, mix pecans, sugar and butter until crumbly.
  • Pour filling into pie crust.
  • Top with pecan mixture.
  • Bake according to your pie crust recipe (about 25 min for 9” pie; 8 min for mini-pie baker).