Water-packed or fresh peaches to fill 1 unbaked 10-inch pie shell
1/3 cup grated coconut
1/2 tsp. salt
2 tsp. sugar
Arrange sliced peaches in pie shell; scatter coconut over peaches. Combine eggs, salt, vanilla and sugar; beat until blended. Stir in milk; mix well. Pour into pie shell. Bake at 425 degrees for about 40 minutes or until filling puffs up. Chill.