Fresh Peach Pie

Graham Cracker crust:

40 Graham Crackers (10 whole crackers)
½ c. butter

Crush graham crackers in food processor and add melted butter until well combined. Press into 9” pie tin. Bake at 375 ° for 10 minutes.

Peach pie filling:

2 C. fresh peaches, peeled and sliced
1 sm. package lemon jello
1 c. hot water
1 T. lemon juice
1 t. salt

Combine and pour into cooled pie crust. Chill at least four hours. Top each slice with homemade whip cream.