Recipe(tried): Peach Cream Pie (baked, using canned peaches)

EASY PEACH CREAM PIE
An old fashioned dessert, made from common pantry staples.

1 deep dish 9-inch frozen pie shell, parbaked according package directions
1 (29 ounce) can sliced peaches in syrup, well drained
2 large eggs, well-beaten
1 cup sugar
1/4 cup flour
Dash of salt
1 cup evaporated milk
1 tsp. vanilla

Prekeat oven to 375 degrees F.

Place peaches in prepared pie shell; set aside.

In bowl whisk together beaten eggs, sugar, flour and salt. Stir in milk and vanilla and blend well. Pour over peaches.

Bake at 375 degrees for 1 hour, or until thin blade knife inserted near center comes out clean.

Cool to room temperature before serving.

Store leftovers in refrigerator.