Peach Cream Pie
|Vanilla pudding mix||100 Gram|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg||1 , separated|
|Almond extract||1⁄2 Teaspoon|
|Baked pie shell||9 Inch|
|Slivered almonds||2 Tablespoon|
Combine pudding mix, milk and egg yolk and cook accord- ing to directions on package.
Stir in margarine and almond extract.
Cool 5 minutes, stirring occasionally.
Pour into pie shell.
Slice 2 peach halves and arrange slices on top of pie.
Arrange 6 peach halves on top of filling.
Beat egg whites until stiff.
Slowly beat in sugar until mixture is smooth and glossy.
Fill centers of peach halves with a spoonful of the egg white mixture.
Stick almond slivers in the egg white.
Bake in a hot oven (425° F) about 5 minutes or until delicately browned.
Makes one 9-inch pie.