• In a mixing bowl, combine cream cheese, lemon juice and sugar.
• With a mixer, beat on high until cream cheese mixture is smooth and creamy. Set aside.
• Remove covering from graham cracker crust (or make your own crust) and carefully spoon cream cheese mixture into graham cracker crust. Smooth out cream cheese filling until nice and even.
• Remove skins from peaches and slice peaches into small slices.
• Layer sliced peaches over top of the cream cheese layer.
• Refrigerate peach pie for 1-2 hours to chill and set before serving.
• Serve and enjoy!

How to Make Your Own GF Graham Cracker Crust

• Place gluten free crackers in a food processor and pulse. If you do not have a food processor, place crackers in a Ziploc bag and crush with a rolling pin until fine crumbs form.
• In a bowl, combine graham cracker crumbs, sugar and melted butter. Stir until evenly coated and texture resembles wet sand.
• Pour the mixture into a pie dish and press the crumbs evenly across the bottom and up the sides.
• Refrigerate for at least 1 hour (or freeze 20-30 minutes) before filling, so the crust sets and holds its shape.