Easy Peach Pie with Coconut

Try this nice and easy peach pie recipe with coconut...unique and nice taste of pie !


* 2 eggs
* 1/2 cup milk
* 1/2 cup light corn syrup
* 1/4 cup melted butter
* 1/4 cup granulated sugar
* 1 teaspoon vanilla
* 1/2 cup self-rising flour
* 1 1/3 cups shredded coconut (1 small can)
* 2 1/2 cups chopped peaches, fresh, canned drained or frozen thawed
* 1/2 cup chopped pecans
* cinnamon

In large bowl beat eggs; add milk, corn syrup, butter, sugar, vanilla, and flour; blend well. Stir
in coconut and peaches. Pour mixture into a greased and floured pie plate. Sprinkle with pecans then sprinkle generously with cinnamon. Bake at 350° for 40 to 50 minutes, or until a knife inserted in center comes out clean. Let the pie cool before cutting. The peach pie recipe with coconut is ready for feasts...enjoy the party ! Great taste !


Gourmet Peach Pie

Try this amazing peach pie recipe. a delicious peach pie with cream cheese filling....great taste ! Its recommended !


* 1/2 pint whipping cream
* 1 cup powdered sugar, divided
* 6 ounces cream cheese, softened
* 1 9-inch baked pie shell
* sliced peaches

* 1 cup sugar
* 2 tablespoons cornstarch
* 1 cup mashed peaches
* 1 cup water
* yellow food coloring

Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches. For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly.

When cool, pour over pie. Canned cherry pie filling may be substituted for the fresh peaches when they are out of season. Anyway this gourmet peach pie recipe ready to serve....extremely nice peach pie...enjoy it !


Glazed Fresh Peach Pie

Another nice Peach pie recipe with peach nectar and fresh peaches.....its recommended !


* 1 pie shell, 9-inch
* 3/4 cup sugar
* 3 tablespoons cornstarch
* 1 can (12 ounces) peach nectar
* juice of 1 lemon, 2 to 3 tablespoons
* finely grated peel from 1/2 lemon
* 3 pounds firm ripe peaches, peeled and thickly sliced, chilled

Bake pie crust at 450° for 10 to 12 minutes; cool.In a saucepan, combine sugar and cornstarch.
Gradually add peach nectar, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until thickened; refrigerate to chill thoroughly.
Arrange half of the sliced peaches in the baked cooled pie shell. Pour half of the chilled glaze
over peaches. Repeat with remaining peaches and glaze. Chill peach pie for at least 2 hours. The galzed peach pie is ready for feast....amazing !