PARTY PEACH PIE

Ingredients

1 (29-ounce) can sliced peaches in heavy syrup
1/3 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup evaporated milk
2 eggs, lightly beaten
1 tablespoon margarine
1 teaspoon vanilla
1 graham cracker crumb piecrust

Preparation

Drain syrup from peaches to make 1 cup. Set aside syrup and drained peaches. In the top of a double boiler, blend sugar, cornstarch and salt together. Slowly stir in milk until smooth. Add peach syrup and blend well. Place over boiling water and cook, stirring constantly, for 6-7 minutes, or until thickened. Cook 10 minutes longer, stirring occasionally. Remove from heat and stir a small amount into eggs, mixing well. Add eggs to mixture, blending well. Return mixture to heat and cook, stirring constantly, 4-5 minutes. Remove from heat. Add margarine and vanilla. Cool. Pour half of custard into piecrust. Arrange half of well-drained peaches over custard. Repeat layers. Cover and chill 3 hours before serving.