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Peach Custard Pie

in Diana's Recipe Book

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Servings: 6-8
1 (9-inch) unbaked pie shell
2/3 cup sweetened condensed milk
2 cups hot water
3 large eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
5 fresh peaches, peeled, pitted and sliced (sliced canned peaches may be substituted for fresh peaches)

Preheat oven to 400 degrees F (200 C).

Combine the sweetened condensed milk with the hot water; stir into beaten eggs. Add salt, vanilla and nutmeg; pour into unbaked pie shell.

Bake in a preheated 400 degree F (200 C) oven for 20 minutes, then reduce the heat to 325 degrees F (160 C). Bake until custard is set, or about 15 minutes. Cool on a wire rack.

When cool, garnish with peach slices.

Makes 6-8 servings.

Date: July 24, 2004

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