More peaches.........

Hello all, just wanted to show you what I made yesterday, used up almost all of the peaches I had left...never thought I would get tired of them, but I am close :)

Anyway I made a peach custard pie.  I ended up using a graham cracker crust cause I was out of flour for a regular one, and it turned out pretty good if I say so myself.  The rich creaminess of the custard, along with the fresh taste of peaches along with the cinnamony goodness of the crust all blended together in a nice summery taste.  With left-over meringue I made meringue cookies, which my kids loved better then the pie :)

Here is the recipe for the pie, enjoy!


Peach Custard Pie

Ingredients:
• **Crust**
• 1 1/4 cups graham cracker crumbs
• 3 tbsp sugar
• 1 tbsp cinnamon
• 1/3 cup of margarine or butter
• **Filling**
• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 2 cups 2% milk
• 4 large egg yolks
• 1 tablespoon margarine
• 1 teaspoons vanilla extract
• 1 tsp rum extract
• 1 cup of fresh chopped peaches (with skin)
• **Meringue Topping**
• 4 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla

Preparation:
Heat oven to 350° F.
In a medium bowl, combine the graham cracker crumbs, butter, and sugar and cinnamon; mix to blend. Pat the graham cracker mixture into a pie pan. Bake the crust for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

Filling:

In a heavy, medium saucepan, combine the 1 cup sugar, cornstarch, and dash salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, about 5 to 6 minutes. Continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat and whisk in the butter, a little at a time. Stir in the 2 teaspoons of extract. Add peaches last and stir in. Pour the hot filling into the cooled graham cracker pie crust; set aside. (any leftover makes great dessert with a little cool whip topping)

Meringue:

While the filling is still hot, make the meringue. In a mixing bowl with electric mixer, beat the egg whites at high speed until foamy; add the cream of tartar and gradually add the 6 tablespoons of sugar; continue beating until stiff peaks form. Stir 1/2 teaspoon of vanilla into the egg whites. Gently spread the egg-white mixture about 2-3 inches thick over the top of the custard and place in the 325° F oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours before serving.

PS  I use the leftover meringue and make meringue cookies, adding chocolate chip or such for something a little different.