2 eggs
1 pint heavy cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon cocoa powder
1 (8 ounce) can frozen orange juice concentrate
1 cup milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
1 (18.25 ounce) can buttery round cracker crumbs
1 teaspoon lemon zest
2 tablespoons white sugar
1 teaspoon lemon zest
1/4 teaspoon lemon zest
1 (16 ounce) can sliced peaches, pitted and halved
In a large bowl, mix eggs, cream, 1/2 cup sugar and vanilla. Stir in lemon zest and cocoa powder. Beat until light and fluffy. Gradually pour in the orange juice concentrate, milk, lemon zest and lemon zest, slowly beating well after each addition. Pour batter into 8-inch pie pan.
Bake in preheated oven until set, about 45 minutes. Cool completely before removing from oven. Spread cracker crumbs over cooled pie. Lemon zest garnish.
Meanwhile, in a large bowl, beat buttery round cracker crumbs until light and fluffy. Sprinkle over pie. Return pie to oven. Pour orange juice concentrate over all. Heat lemon zest at medium heat in microwave or in small microwave unit over low heat. Spoon orange juice over pie in oven. Garnish with peaches.
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