Directions:
- Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely.
- Spoon frozen yogurt into crust; smooth the 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 the 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. Pass the remaining sauce. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.62 Kcal (2255 kJ) | ||
| Calories from fat | 271.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.22g | 46% | |
|---|---|---|---|
| Cholesterol | 49.96mg | 17% | |
| Sodium | 177.89mg | 7% | |
| Potassium | 334.86mg | 7% | |
| Total Carbs | 59.63g | 20% | |
| Sugars | 39.54g | 158% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 11.88g | 24% | |
| Vitamin C | 42.1mg | 70% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 394.1mg | 39% | |
| Amount Per 100 g | |||
| Calories | 165.72 Kcal (694 kJ) | ||
| Calories from fat | 83.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 46% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 17% | |
| Sodium | 54.73mg | 7% | |
| Potassium | 103.03mg | 7% | |
| Total Carbs | 18.35g | 20% | |
| Sugars | 12.17g | 158% | |
| Dietary Fiber | 1.2g | 16% | |
| Protein | 3.65g | 24% | |
| Vitamin C | 12.9mg | 70% | |
| Iron | 0.2mg | 4% | |
| Calcium | 121.3mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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