Lemon Peach Pie

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  • 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


  1. Put the sweetened condensed milk into a large bowl and add lemon juice, peaches and whipped topping. Blend thoroughly.
  2. Pour into pie crust; refrigerate until completely chilled.

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