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Peach Silk Pie
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1 (9 inch) pie shell, baked
1 (15 ounce) can sliced peaches, juice reserved
1 (3.5 ounce) pkg. instant vanilla pudding mix
1 cup milk
1 cup sour cream
1/4 tsp. almond extract
1 tbl. cornstarch
1 tsp.lemon juice
Drain peaches, reserving 2/3 cup of syrup. Stir together pudding mix, milk, sour cream, and almond extract for 2 minutes, until very smooth. Pour filling into pie shell. Chill for 10 minutes. Arrange peach slices in a nice pattern over custard in pie shell.
In a small saucepan, mix together reserved peach syrup and corn starch. Bring to a boil, and cook for 2 minutes. Remove from heat, and add lemon juice. Pour glaze over peaches. Chill until set. Serve.
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