Frozen Peach Pie on Weekend Diner
Frozen Peach Pie
2 ½ cups graham cracker crumbs
½ cup plus 2 tablespoons butter, melted
¼ cup sugar
1 can (14 oz) sweetened condensed milk
16 oz of fresh or (unsweetened) frozen peaches sliced.
¼ cup orange juice
¼ cup lemon juice
1 tablespoon grated lemon peel
1 ½ cups heavy whipping cream
1. For the crust: In a small bowl, combine graham cracker crumbs,
sugar, and butter; press into the bottom and up the sides of 2 9-
in pie plates. Bake them at 350 degrees for 10-12 minutes or until
lightly browned. Cool on wire racks.
2. Pie filling: In a blender, combine the milk, orange juice, lemon
juice, lemon peel, and peaches. Cover and process until smooth.
Transfer to a large bowl. In another large bowl, beat the whipping
cream until stiff peaks form; fold this into the peach mixture.
3. Spoon into the crusts. Cover and freeze for at least 4 hours or
until firm. Remove from the freezer 15 minutes before serving.
If you want; you can purchase the pie crusts already made in the