6 fresh peaches
Peel. Slice. Set aside.
Crust:
1-1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
I used 12 graham crackers. I put them in a blender and they turned out perfect. Combine the crushed graham crackers and sugar. Stir in the melted sugar until mixed well and moist. Press into pie dish and chill in the fridge for 30 minutes.
Filling:
1 cup peach nectar
1/4 cup sugar
1 tsp. lemon juice
1 small package Jell-o vanilla pudding (cook and serve)
2 Tbsp. butter
Put all ingredients in a small sauce pan. (I couldn't find peach nectar, the closest thing I found was Orange Peach Mango Juice, and it worked great). Turn on medium heat, and stir. Do not bring to a boil. Heat until the mixture is thick and clear. Cool. (I put mine in the fridge for about 20 minutes).
Place your sliced peaches in your crust. Pour your filling over top. Chill in the fridge until you serve. There are few things as delicious as fresh peaches and a yummy graham cracker crust.
No comments:
Post a Comment