by Kathy Hamman Miller
Crust Ingredients:
2 cups Graham cracker crumbs
1/2 cup melted butter
1/3 cup powdered sugar
Crust Directions:
Melt the butter in your 10 inch pie or baking dish, swirling around to coat the bottom, dump in and mix together the graham cracker crumbs and powdered sugar. Press into the bottom evenly and firm.
Filling Ingredients:
1 can sweetened condensed milk
1/4 cup lemon juice fresh or bottled
Fresh peaches – 8 to 10 large
Filling Directions:
Topping:
Top with 1 1/2 cups heavy whipping cream, whipped and sweetened with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla. You can also use eight ounces whipped topping to cover.
Refrigerate covered at least two to three hours before eating. This is best if eaten within a day.
Combine the lemon juice with the sweetened condensed milk stirring until smooth, setting aside.
Peel and slice peaches, placing in a mixing bowl. Pour the milk – lemon juice mixture over peaches stirring to thoroughly combine then spread this evenly over the crust as best you can.
