Penelope's Recipe Box

Did you ever notice how the farther south you fly, the more pastels you see in the store windows? That’s because you’re moving closer to the sun. Or away from New York. But whatever it is, those southern baker bees sure know how to attract a swarm of pie-loving males. Graham Cracker Crust for a single crust pie

The Filling

1. 3 cups sliced peaches
2. 1 tsp lime zest
3. ¼ cup fresh lime juice
4. 14 oz can sweetened condensed milk
5. 3 tbs rum
6. 2 tbs Cointreau (optional)
7. 1 ½ cups whipping cream
8. sliced peaches, for the top

Puree the peaches, lime zest and fresh lime juice, condensed milk, rum and Cointreau (if you’re using it) until smooth

Using an electric mixer, beat the cream on high speed until stiff peaks form

Transfer the peach mixture to a large bowl and fold in the whipped cream, half a cup at a time, until well blended

Pour the filling into the crust and smooth the top

Cover the pie with plastic wrap and freeze for at least 3 hours, or overnight

Garnish the top with peach slices

Let sit at room temperature at least 30 minutes before serving