No Bake Fresh Peach Pie
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1 9-inch graham cracker pie crust
8 medium fresh peaches, peeled
1 package (4 serving size) sugar-free vanilla cook-and-serve pudding mix
1/8 teaspoon nutmeg
1/2 cup reduced calorie whipped topping
Slice five peaches into pie crust. Crush remaining peaches with a potato masher. Add enough water to crushed peaches to make two cups. In medium saucepan, combine crushed peaches with water, pudding mix and nutmeg. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Pour sauce over sliced peaches. Chill at least two hours.
When serving, top each piece with one tablespoon reduced calorie whipped topping. Note: ripe peaches work best.