Peach Melba Ice Cream Pie Recipe

1
Peach Melba Ice Cream Pie Recipe
Peach Melba Ice Cream Pie Recipe photo by Taste of Home
Publisher Photo

Peach Melba Ice Cream Pie Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 15 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups flaked coconut
  • 1/3 cup chopped pecans
  • 3 tablespoons butter or margarine, melted
  • 1 quart frozen peach 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

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

Nutritional Facts

1 slice: 401 calories, 21g fat (12g saturated fat), 36mg cholesterol, 156mg sodium, 53g carbohydrate (40g sugars, 3g fiber), 6g protein.

  • 1-1/2 cups flaked coconut
  • 1/3 cup chopped pecans
  • 3 tablespoons butter or margarine, melted
  • 1 quart frozen peach 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
  1. Combine 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. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeach Melba Ice Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mspenguin51 User ID: 1218011 75126
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"

Loading Image