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 zest
1-1/2 cups heavy whipping cream
Sweetened whipped cream, optional
1. 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 to 12 minutes or until lightly browned. Cool on wire racks.
2. 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.
3. 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.
TOTAL TIME: Prep: 20 min. Bake: 10 min. + freezing
YIELD: 2 pies (8 servings each).
May be kept frozen for 2 to 3 days.
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.