Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    egg yolks
     1/4  cup           sugar
   1      teaspoon      pure vanilla extract
   1      cup           whipping cream
   1 1/2  cups          half-and-half
   1                    unbaked 9-inch pie shell
   1 1/2  pounds        peaches -- (4 to 5 medium)
                        ***PRALINE TOPPING***
     1/2  cup           slivered almonds
   2      tablespoons   water
     1/3  cup           sugar

Preparation:

1. Whisk egg yolks lightly with sugar and vanilla in bowl; stir in cream and half-and half. 2. Pour into pastry-lined pie plate; bake in preheated 4250 F. oven 25 to 30 minutes, or until tip of knife inserted in center comes out clean. Cool on rack. 3. Chill at least 2 hours. 4. Just before serving, peel and slice peaches; arrange decoratively on pie. 5. Sprinkle with Praline Topping; serve at once. Praline Topping Makes about 1/2 cup 1. Toast almonds in 350 F. oven until golden; set aside. 2. Bring water and sugar to a boil in small saucepan; cook until syrup turns a light nut brown, about 4 minutes. 3. Add toasted nuts; pour at once onto baking sheet. 4. When cold, break up the brittle, then pulverize in blender or food processor.