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Peach Melba Ice Cream Pie




Source of Recipe


Internet


List of Ingredients




1-1/2 C. flaked coconut
1/3 C. chopped pecans
3 T. butter or margarine, melted
1 qt. frozen peach yogurt, softened
1 pt. vanilla ice cream, softened
1 T. cornstarch
1 T. sugar
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1 C. sliced fresh or frozen peaches, thawed


Recipe



Combine coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 350* for 12 minutes or until crust begins to brown around edges. Cool completely. Spoon frozen yogurt into crust; smooth on top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm. in a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; add raspberries. Cover and chill. Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Yield: 6-8 servings.