4 to 5 lg. peaches
1 (6 oz.) pkg. prepared chocolate crumb pie crust
1 c. heavy cream
1 pkg. instant vanilla pudding
1 c. milk
1/2 tsp. lemon extract

Peel, pit, and cut peaches into bite size pieces. Place half of peaches in chocolate crumb pie crust. In small bowl, with mixer at medium speed, beat cream until stiff peaks form. In large bowl prepare instant pudding as label directs, but use only 1 cup of milk. With wire whisk, gently fold whipped cream and lemon extract into pudding mixture. Spoon cream filling over peaches; top with remaining peaches. Refrigerate and let pie sit for 10 minutes.