Creamy Peach Pie

1 (9-inch) graham cracker crust
1 can Eagle Brand milk
2 lemons
3 to 4 large peaches

Fill crust with sliced ripe peaches. Mix milk with the juice of lemons (strained). Do this gradually as milk thickens as you add juice. Put mixture on peaches and move spoon over the mixture to let it go down between peaches. Crush a few vanilla wafer crumbs and put on top. Refrigerate 3 to 4 hours or overnight. Serves 6. At serving time, garnish top with more sliced peaches.

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