Frozen Peach Cream Pie
This is a favorite in summer when the best fresh peaches are available:
14oz sweetened condensed milk (1 can)
1/2 cup lemon juice (or the juice from 2 large lemons)
1 cup heavy cream, whipped
2 cups fresh ripe peaches, cut into small pieces
1 9inch graham cracker pie crust
Combine the condensed milk and lemon juice, mix until thickened. Fold into the whipped cream and peaches, then pour into the graham cracker pie crust. Freeze until firm, server frozen.
You can also use fresh raspberries, strawberries, or apricots. Garnish the center with a bit of the fresh fruit (thin slices of the peach, apricot, or strawberry. Otherwise whole berries if using raspberries.) and a sprig of mint.