Peaches and Cream Pie

Tis the season for peaches

1 1/2 cups vanilla wafer crumbs
1/4 cup melted butter
2 tbsp. orange juice
1 tbsp. lemon juice
4 cups (10 1/2 oz. pkg.) miniature marshmallows
1 1/2 cups crushed fresh peaches
1 cup whipping cream

Mix together vanilla wafer crumbs and butter. Press mixture firmly and evenly over bottom and up the sides of a 9" pie pan.  Bake in a preheated 350 degree oven for 10 minutes.  Cool.

Combine orange and lemon juices in a 2 qt. saucepan, bring to a boil.  Remove from heat.  Stir in marshmallows.  Turn heat very low cook and stir constantly until marshmallows are completely melted and smooth.  Remove from heat.

Stir crushed peaches into marshmallow mixture.  Whip cream until stiff fold into peach mixture.  Pour filling into cooled pie shell.  Chill in freezer for about 1 1/2 hours and then remove to refrigerator until ready to serve.