Make a splendid peach ice cream pie – no ice cream maker required! Perfect for summer entertaining.
Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) pie plate.
In a small bowl, combine melted butter, graham cracker crumbs and sugar. Press mixture evenly into pie plate. Bake for about 10 minutes or until set. Let cool completely.
Pit and slice 1/2 lb (250 g) peaches (about 1 1/4 cups/300 mL). In a food processor, pulse sliced peaches, lemon juice and salt until coarsely puréed.
Using electric mixer, whip 1 cup (250 mL) cream, condensed milk and vanilla until stiff peaks form. Gently fold in peach purée. Spoon mixture into graham cracker crust. Freeze for at least 4 hours or until firm.
Remove pie from freezer 10 minutes before serving; let stand at room temperature to soften slightly. In a medium bowl, whip remaining cream, sour cream and icing sugar until firm peaks form. Pit and slice remaining peaches. Spread whipped cream over top of pie, then arrange peach slices over top.