Frozen Peach Pies Recipe

4 1 2
Frozen Peach Pies Recipe
Frozen Peach Pies Recipe photo by Taste of Home
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Frozen Peach Pies Recipe

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4 1 2
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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. —Athena M. Russell, Florence, South Carolina
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 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

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 mixing 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. Yield: 2 pies (8 servings each).
Originally published as Frozen Peach Pies in Country Extra September 2008, p49

Nutritional Facts

1 piece (calculated without whipped cream): 302 calories, 19g fat (11g saturated fat), 58mg cholesterol, 170mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 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
  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 mixing 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. Yield: 2 pies (8 servings each).
Originally published as Frozen Peach Pies in Country Extra September 2008, p49

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Reviews forFrozen Peach Pies

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xlsalbums User ID: 5254917 209039
Reviewed Apr. 20, 2014

"Yum! I will make this again. It's very easy to make and such a refreshing taste after a full meal."

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