• Crust 3 tablespoons butter
  • 3/4 cup fine graham cracker crumbs
  • 1/4 cup chopped walnuts
  • Filling
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 1 cup sour cream 1 1/2 teaspoons vanilla
  • 1 cup diced ripe, but firm, peeled peaches
  • Garnish
  • A few peach slices dipped in lemon juice
  • Directions

    Stir sugar and cornstarch together in a 1/2-quart saucepan. Gradually add milk, keeping smooth. Stirring constantly over medium heat cook until thickened and boiling. Boil 1 minute. Remove pan from heat and gradually stir in sour cream and vanilla with wire whisk. Fold in diced peaches. Turn into crust and refrigerate until set, several hours over night. Garnish with sliced peaches. if desired.

    Serves 6

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