Ingredients
2-1/2 cups graham cracker crumbs1/2 cup plus 2 tablespoons butter, melted1/4 cup sugar1 can (14 ounces) sweetened condensed milk1/4 cup lemon juice1/4 cup orange juice1 package (16 ounces) frozen unsweetened sliced peaches1 tablespoon grated lemon zest1-1/2 cups heavy whipping creamSweetened whipped cream, optional
Preparation
In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of 2 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 zest; 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.
