PEACH MELBA ICE CREAM PIE
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 401 calories, Fat 21g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
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