Fresh Peaches & Cream Pie

Ingredients

• Graham Crackers10 sheets
• Butter, melted5 tbsp
• Granulated Sugar3 tbsp

• Fresh Peaches, pitted and thinly sliced6–8
• Sweetened Condensed Milk (14 oz can)1 can
• Fresh Lemon Juice¼ cup

Method

1. Preheat oven to 350°F.
2. Make the crust. In a food processor, pulse graham crackers until fine crumbs, about 30 seconds. Add butter and sugar and pulse until combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 7–10 minutes until golden and set. Set aside and cool completely.
3. Fill with peaches. When the crust is fully cooled, fill it as high as you can with thinly sliced peaches.
4. Make the cream. In a medium bowl, whisk together sweetened condensed milk and lemon juice until smooth — the lemon juice will thicken the mixture slightly.
5. Assemble and serve. Pour the condensed milk mixture over the peach slices. Using a spatula, spread it toward the edges so it fills the gaps. Serve immediately.