2 (9-inch) graham cracker pie crusts
1/2 c. sugar
1/4 c. lemon juice
1 tall can evaporated milk (3 c.)
1/2 tsp. almond extract
1 can peach or other pie filling

Pour evaporated milk into clean and dry large mixing bowl. Place in freezer until ice crystals begin to form around edges, about 15 minutes.

Beat chilled milk with cold beaters until it holds soft peaks. Add sugar, almond extract, and lemon juice. Beat until stiff.

At low speed beat in fruit filling until well mixed. Pour into pie crusts. Freeze overnight. Makes 2 pies. Take out of freezer 10 minutes before cutting.

Use only 1/4 teaspoon almond extract with peach fruit filling.