Aunt Beverly's Yogurt and Peach Pie

Graham Cracker Crust
1 1/2 cups crushed graham crackers
2 tsp unsweetened cocoa (optional)
3 Tbsp yogurt
2 Tbs sugar

Mix together. If it's a little dry, add more yogurt or a little cooking oil. Press into pie plate.

Filling
2 or 3 large peaches, sliced
1 1/2 cups yogurt
3/4 cup sugar
2 eggs
1 tsp vanilla extract or almond extract

Slice fresh peaches to line bottom. (Canned peaches or sliced apples can also be used.) In the same bowl you used to mix the crust, mix the remaining ingredients. I substitute brown sugar for the white, which gives it that nice caramel color. Aunt Bev always used non-fat yogurt, but I prefer 5% Greek, and I double the vanilla in all my baking. Optional: add a handful of slivered almonds to filling or scatter on top. Aunt Bev sometimes dusted the top with cinnamon and/or nutmeg, or a handful of graham cracker crumbs.

Bake at 350 for 40 minutes, cool, and refrigerate for a couple of hours before serving. Rich never lets me complete that last step.

Aunt Beverly, surrounded by her extended family at a reunion in 1999. She lived from April 21, 1923 to August 30, 2005.