Peach Custard Pie

Ingr:

1 baked pie shell, cooled

1 pkg vanilla pudding and pie filling

1/2 cup peach juice

1/2 cup milk

Peaches

Topping:

1 cup sour cream

4 tbsp sugar

2 tbsp peach juice

Pinch of coconut (optional)

Prepare pudding as directed except substitute 1/2 cup peach juice for some of the milk. Cool. Use fresh (sauted) or canned sliced peaches and arrange the slices in the bottom of the pie shell. Pour filling over peaches and topping over filling. Arrange pech slices on top in pinwheel pattern. Spinkle with coconut in center, if desired. Chill 2 hours. Serve.