Peach Melba Ice Cream Pie |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Meet the Cook: On a hot night, this pie makes a very refreshing dessert. Like most wonderful recipes, it came from a friend. As the third oldest among nine children, I've been cooking for a crowd as long as I can remember! My husband and I have four boys, 17 to 10. It never ceases to amaze me how much they can eat...and nothing makes me happier than to watch them enjoy a good meal. -Judy Vaske, Bancroft, Iowa Ingredients:
1-1/2 cups flaked coconut |
1/3 cup chopped pecans |
3 tablespoons butter, melted |
1 quart low-fat peach frozen yogurt, softened |
1 pint vanilla ice cream, softened |
1 tablespoon cornstarch |
1 tablespoon sugar |
1 package (10 ounces) frozen raspberries in syrup, thawed |
1 cup sliced fresh or frozen peaches, thawed |
Directions:
1. 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.
2. Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm.
3. 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.
4. 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.
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