Peach Custard Pie

Ummm peaches... we love 'em and lately we've been really craving some good peach-sweetness. We were not sure if we wanted a hot dessert or a cold one so when stumbled on this little beauty in Eating Well we found the best of both worlds. Enjoy it hot or enjoy it cold, but either way we guarantee you'll love it! We had a busy weekend of home-improvement projects and this was just the sure for a long hard days work. We did not make this crust although it looked really good we just simply ran out of energy. If you're feeling ambitious and want to make your own crust, follow the original recipe found here. We think it's best if heated and topped with vanilla (or butter cream) ice cream. :) This recipe is a definite winner! Michael just couldn't wait to get home the next day to have another slice.

Ingredients

• pre-made 9" pie crust
• 1 cup sugar
• 3/4 cup fat-free milk6 oz. nonfat plain Greek yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups sliced peaches (about 1.5 medium peaches)
• 2 tablespoons chopped pecans

Directions

1. Position rack in lower third of oven; preheat to 400°F.
2. Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla extract and salt in a medium bowl; whisk until smooth.
3. Put pre-made crust in the pie pan. Flute or crimp the edge with your fingers or a fork. Place pie pan on a baking sheet.
4. Arrange peaches in the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.
5. Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the crust with pieces of heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning.
6. Reduce oven temperature to 350°. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.