1 (9 inch) prepared graham cracker crust
3 eggs, beaten
1 cup milk
1 1/2 tablespoons vanilla extract
1/2 cup butter, softened
1/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 teaspoon lemon juice
1/8 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
Spread egg mixture evenly over the bottom of each graham cracker crust. Place slice of fruit between the three peach slices; pinch seeds to seal.
Place cream cheese slices under fruit; pinch them together to seal.
Bake in preheated oven for 15 minutes or until fruit is tender. Meanwhile, melt butter or margarine in small saucepan over low heat. Mix together sugar, evaporated milk and lemon juice. Stir in lemon zest; spread over pie crust.