1 deep 9-inch pie shell
1 recipe Watkins Coconut Pie Filling (made with Watkins Coconut Dessert Mix)
Sliced canned peaches
1 tbsp. corn starch
2 tbsp. sugar
1 cup peach juice
2 or 3 drops red food color
1/4 tsp. Watkins Almond Extract
Whipped Topping
Prepare Watkins Coconut Pie Filling according to the recipe on the can, with the following exceptions: reduce the amount of milk to 2 cups; also, fold the stiffly beaten egg whites into the filling after it has been removed from the heat and cooled slightly. Allow this mixture to cool completely and then pour into cooled pie shell. Press well-drained peaches on top, arranging in circles. Combine corn starch and sugar and blend. Add peach juice and food color. Cook and stir until thick and clear, then continue to cook 1 minute; cool slightly. Add Watkins Almond Extract. Pour over peach slices to form a glaze. Cool. Serve topped with whipped topping.
1 recipe Watkins Coconut Pie Filling (made with Watkins Coconut Dessert Mix)
Sliced canned peaches
1 tbsp. corn starch
2 tbsp. sugar
1 cup peach juice
2 or 3 drops red food color
1/4 tsp. Watkins Almond Extract
Whipped Topping
Prepare Watkins Coconut Pie Filling according to the recipe on the can, with the following exceptions: reduce the amount of milk to 2 cups; also, fold the stiffly beaten egg whites into the filling after it has been removed from the heat and cooled slightly. Allow this mixture to cool completely and then pour into cooled pie shell. Press well-drained peaches on top, arranging in circles. Combine corn starch and sugar and blend. Add peach juice and food color. Cook and stir until thick and clear, then continue to cook 1 minute; cool slightly. Add Watkins Almond Extract. Pour over peach slices to form a glaze. Cool. Serve topped with whipped topping.
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