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.
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