Peach Yogurt Pie with Raspberry Sauce
Prep Time: 20 min
Cook Time: 8 Min
Serves 8 Servings
Difficulty Easy
Ingredients
- CRUST
- 1 C. graham cracker crumbs
- 1/4 C. sugar
- 3 Tbsp. Crisco® Pure Vegetable Oil
- 1 1/4 tsp. water
- FILLING
- 1 3/4 qts. peach frozen yogurt
- SAUCE
- 1 (12 oz.) pkg. frozen unsweetened raspberries
- 1/3 C. sugar
- 1 tsp. Clabber Girl® Corn Starch
- 1/8 tsp. salt
- 1/4 tsp. Spice Islands® Pure Almond Extract
- OPTIONAL GARNISH
- Fresh raspberries and mint sprigs
Directions
- HEAT oven to 350ºF.
- 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.
- BAKE 8 minutes. Remove pie plate to cooling rack. Cool completely.
- SPREAD softened yogurt into cooled crust. Freeze 2 to 3 hours or until firm.
- COMBINE raspberries, sugar, corn starch and salt in small saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens.
- PRESS through sieve to remove seeds. Stir in almond extract. Cool to room temperature; refrigerate.
- DRIZZLE over pie just before serving. Garnish, if desired, with fresh raspberries and mint sprigs.
