 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
Athena Russell FLORENCE, SOUTH CAROLINA A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. Iâve found that this pie can be frozen up to three days. Ingredients:
2-1/2 cups graham cracker crumbs |
1/2 cup plus 2 tablespoons butter, melted |
1/4 cup sugar |
1 can (14 ounces) sweetened condensed milk |
1/4 cup lemon juice |
1/4 cup orange juice |
1 package (16 ounces) frozen unsweetened sliced peaches |
1 tablespoon grated lemon peel |
1-1/2 cups heavy whipping cream |
sweetened whipped cream, optional |
Directions:
1. In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
2. In a blender, combine the milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture.
3. Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired. Yield: 2 pies (8 servings each).
|
|