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Frozen Peach Pies

Frozen Peach Pies
Athena Russell FLORENCE, SOUTH CAROLINA A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. I’ve found that this pie can be frozen up to three days.
16 ServingsPrep: 20 min. Bake: 10 min. + freezing

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

  • 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.
  • 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.
  • 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).
© Taste of Home 2013

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Frozen Peach Pies (continued)

Nutrition Facts: 1 piece equals 302 calories, 19 g fat (11 g saturated fat), 58 mg cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013