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1
Combine in a saucepan 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour and 4 tablespoons cornstarch.
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2
Add gradually 1 1/2 cups milk; mix until smooth.
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3
Cook over low heat, stirring constantly, until thick, 5 to 8 minutes.
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4
Blend a little of the hot mixture into 3 slightly beaten egg yolks; add to remaining hot mixture.
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5
Cook 2 minutes longer, stirring constantly.
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6
Remove from heat.
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7
Stir in 1 teaspoon Vanilla extract and 1/2 cup chopped shredded coconut.Cover; cool 30 minutes.
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8
Meanwhile drain sliced peaches, reserving 3/4 cup juice for Glaze.
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9
Beat 3 egg whites until soft mounds form.
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10
Gradually add 1/4 cup sugar, beating well after each addition.
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11
Continue beating until mixture stands in stiff peaks.
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12
Fold warm cooked mixture into beaten egg whites.
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13
Spoon into cooled, baked pie shell.
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14
Arrange well-drained peach slices over filling; top with Pink Peach Glaze.
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15
Chill at least one hour before serving.
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16
Pink Peach Glaze:.
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17
In a small saucepan blend 1 tablespoon cornstarch and the reserved 3/4 cup juice.
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18
Cook over low heat until thickened and clear.
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19
Add 2 drops Almond Extract, 1/2 teaspoon grated lemon rind and 2 to 3 drops red food coloring; mix well.
