Fresh Peach Dessert

This pie is really the best if eaten the day you make it. If your peaches are on the smaller side, I usually use about 14-15 peaches.


  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup powdered sugar
  • Filling:
  • 1 can sweetened condensed milk
  • 1/4 cup lemon juice (bottled or fresh)
  • Fresh peaches (about 8-10 large.)
  • 1 cup whipping cream , whipped and sweetened


  1. Mix graham cracker crumbs, melted butter and sugar together.
  2. Press into the bottom and up the sides of a well-buttered 10-inch pie plate.
  3. Combine sweetened condensed milk and lemon juice. Stir until smooth. Set aside.
  4. Peel and slice peaches. Fill pie plate with the sliced peaches. (You want the pie plate to be full, the more peaches, the better)
  5. Pour milk/lemon juice mixture over peaches and spread evenly, covering peaches as best you can.
  6. Top with fresh sweetened, whipped cream.
  7. Refrigerate until ready to eat. This is best if eaten within a day.