1/3 c. sugar
2 tbsp. cornstarch
1 c. milk
1 c. sour cream
1 1/2 tsp. vanilla
1 c. diced, peeled fresh peaches
Graham crust

In a saucepan, stir together sugar and cornstarch. Gradually stir in milk, keep smooth. Stir constantly over medium heat, cook until thick and boiling. Boil 1 minutes and remove from heat. Using a wire whisk, gradually stir in sour cream and vanilla until well blended. Fold in diced peaches. Turn into crust. Refrigerate to set (several hours or overnight).