1 (9 inch) graham cracker pie crust, baked and cooled
1 (3 oz.) package instant vanilla pudding mix
6-7 medium size fresh peaches, peeled and drizzled with lemon juice (to prevent browning)
1/3 cup brown sugar
1 cup milk
1 cup sour cream

Place peach halves, cut side down, in cooled pie crust. Empty instant pudding mix into deep bowl. Add brown sugar, milk and sour cream. Beat with electric mixer on low speed for two minutes. Pour over peaches. Chill in refrigerator for at least 2 hours. Garnish with fresh peach slices.