Peach Custard

1 9-inch pie shell, pre-baked for 5 minutes at 375º F
5 medium fresh peaches, peeled and sliced
½ stick butter
3 egg yolks
½ cup sugar
1 tsp. Cornstarch
1 tsp. vanilla extract
Meringue (recipe follows)

Place peaches in pie shell. Stir other ingredients in saucepan over medium heat until thick. Pour over peaches. Bake at 375º F for 45 minutes. Let cool.


3 egg whites, room temperature
¼ cup granulated sugar

Beat egg whites until fluffy. Gradually add sugar, and beat until stiff peaks form. Pour over cooled custard, and bake at 350º F until lightly brown (about 10 minutes).