By Denice Campbell
Prepare a graham cracker crust
In a saucepan mix:
1 cup sugar
5 tB corn starch
1/2 tsp salt
Stir over med heat, add 2 cups pineapple juice
Cook until it comes to a boil, remove from heat and stir in 1 TB butter.
Fill pie crust with fresh sliced peaches. Spoon filling over peaches and put in a fridge for several hours. Serve with cool whip. YUMM
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