Peach Melba Ice Cream Pie Recipe
Peach Melba Ice Cream Pie Recipe photo by Taste of Home

Peach Melba Ice Cream Pie Recipe

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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
TOTAL TIME: Prep: 20 min. + freezing Bake: 15 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + freezing Bake: 15 min. + cooling
MAKES: 6-8 servings

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

Nutritional Facts

1 serving (1 slice) equals 401 calories, 21 g fat (12 g saturated fat), 36 mg cholesterol, 156 mg sodium, 53 g carbohydrate, 3 g fiber, 6 g protein.

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.
Originally published as Peach Melba Ice Cream Pie in Country Woman May/June 1997, p29

Nutritional Facts

1 serving (1 slice) equals 401 calories, 21 g fat (12 g saturated fat), 36 mg cholesterol, 156 mg sodium, 53 g carbohydrate, 3 g fiber, 6 g protein.

This recipe pairs well with a sweet white wine.

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Reviewed Nov. 24, 2008

What could I use in place of coconut for the pie crust? I am not a fan of coconut nor does it seem to bring anything to this recipe, at least to me. Thanks

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