1 unbaked 9 or 10 inch pastry shell
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) container sour cream
2 tbsp. lemon juice
1 (21 oz.) can peach pie filling
3/4 c. walnuts

Preheat oven to 375 degrees. Bake pastry shell 15 minutes. Meanwhile, in medium bowl combine sweetened condensed milk, sour cream, lemon juice, and mix well. Spread pie filling in pastry shell, pour sour cream on top of peaches then completely cover the top with chopped walnuts. Bake for 30 minutes or until set. Cool and chill for 24 hours before serving.