1/2 cup blanched almonds
1/4 cup shredded coconut
2/3 cup evaporated milk
1 egg
1/4 cup sugar
3 tablespoons defrosted frozen orange juice
1 9" unbaked pie shell
1 can peach filling

Put almonds and coconut in blender or chop very fine. Mix with evaporated milk. Beat eggs until fluffy, add sugar and beat until light. Slowly beat in orange juice and almond coconut mixture. Pour into pie shell. Bake at 425F, degree oven for 15 minutes. Reduce heat to 350F. degrees. Spoon pie filling over pie and bake 10 to 15 minutes longer.