Peach Custard Pie
Makes 1 9-inch pie
- 1 cup sliced fresh peaches
- 1/2 cup granulated sugar
- 3/4 cup milk
- 2 Tablespoons Clabber Girl Cornstarch
- 2 egg yolks, beaten
- 1/4 teaspoon ground cinnamon
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2 Tablespoons granulated sugar
In a small bowl combine peaches with sugar; set aside. In a saucepan, pour in milk and stir in Clabber Girl Cornstarch. Cook over medium heat, stirring constantly. Boil for 2 minutes and remove from heat. Add to peaches mixture, stirring until well mixed. Add beaten egg yolks and cinnamon. Pour into unbaked pie shell.
Bake at 350° F. until firm.
Add cream of tartar to 2 tablespoons granulated sugar. Stir in egg whites.
With a mixer on high speed, begin to whip egg whites until stiff peaks form. Pour over baked pie and return to oven for about 5 minutes, long enough for meringue to brown slightly.