Lemon Peach Pie
- 1 (14 ounce) can sweetened condensed milk
- Juice of 1 lemon
- 1 (16 ounce)
can sliced peaches in heavy syrup, drained and chopped
- 1 (8 ounce) container
nondairy whipped topping, thawed
- Graham cracker pie crust
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- Put the sweetened condensed milk into a large bowl and add lemon juice, peaches,
and whipped topping. Blend thoroughly.
- Pour into pie crust; refrigerate until completely
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