Peaches 'n Creamy Coconut Pie

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 9 inches baked pie crusts
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons flour
• 4 tablespoons cornstarch
• 1 1/2 cups milk
• 3 eggs, seperated
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, chopped
• 16 ounces sliced peaches. reserve 3/4 cup juice for glaze
• 1/4 cup sugar
• 1 tablespoon cornstarch
• reserved 3/4 cup juice
• 2 drops almond extract
• 1/2 teaspoon grated lemon rind
• 2 -3 drops red food coloring

Recipe

• 1 combine in a saucepan 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour and 4 tablespoons cornstarch.
• 2 add gradually 1 1/2 cups milk; mix until smooth. cook over low heat, stirring constantly, until thick, 5 to 8 minutes.
• 3 blend a little of the hot mixture into 3 slightly beaten egg yolks; add to remaining hot mixture. cook 2 minutes longer, stirring constantly. remove from heat.
• 4 stir in 1 teaspoon vanilla extract and 1/2 cup chopped shredded coconut.cover; cool 30 minutes.
• 5 meanwhile drain sliced peaches, reserving 3/4 cup juice for glaze.
• 6 beat 3 egg whites until soft mounds form. gradually add 1/4 cup sugar, beating well after each addition. continue beating until mixture stands in stiff peaks.
• 7 fold warm cooked mixture into beaten egg whites.
• 8 spoon into cooled, baked pie shell. arrange well-drained peach slices over filling; top with pink peach glaze. chill at least one hour before serving.
• 9 pink peach glaze:.
• 10 in a small saucepan blend 1 tablespoon cornstarch and the reserved 3/4 cup juice. cook over low heat until thickened and clear. add 2 drops almond extract, 1/2 teaspoon grated lemon rind and 2 to 3 drops red food coloring; mix well.