DIRECTIONS

1. HEAT oven to 350ºF.
2. COMBINE graham cracker crumbs, sugar, oil and water in 9-inch pie plate. Mix with fork. Press firmly against bottom and up side of pie plate.
3. BAKE 8 minutes. Remove pie plate to cooling rack. Cool completely.
4. SPREAD softened yogurt into cooled crust. Freeze 2 to 3 hours or until firm.
5. COMBINE raspberries, sugar, corn starch and salt in small saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens.
6. PRESS through sieve to remove seeds. Stir in almond extract. Cool to room temperature; refrigerate.
7. DRIZZLE over pie just before serving. Garnish, if desired, with fresh raspberries and mint sprigs.