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Show CREAMY PEACH PIE Marguerite Mickelsen ... . . . A . . . : : f- , --' , Z g -" v" "v- - - ' " - - St" ! ,7 . : --. v : " ! ' r ' ' ' v, I : -v, , - ' . M ...j. .. ....... a .ijMayi -sW-..,.t.,W,,.iS,i ,vfc.WAHlAd For an especially delicious and "lovely to look at" pie in popular graham cracker crust, try this one and expect calls for repeats. 1 cups fine graham cracker 1 No. 2Vz can cling peach crumbs slices 'S cup melted butter or 1V4 teaspoons plain gelatin margarine Vz oz. package cream cheese 1 6-oz. can undiluted evap. cup granulated sugar milk ( cup) 2 tablespoons lemon juice CRUST: Blend crumbs and butter and pack firmly in bottom and sides of 9 inch pie pan. Chill. FILLING: Chill milk until ice cold. Drain peaches saving syrup. Set aside a few slices for top and dice remainder. Soften gelatin in cup peach syrup, then melt over hot wate'r. Remove from heat and blend in softened cheese and sugar. Whip chilled milk in chilled bowl until light and fluffy. Add lemon juice and whip until stiff. Beat in cheese mixture, at a time. Fold in drained, diced peaches. - Turn into chilled crust and top with peach slices. Chill 3 hours or longer. |