Pies, Sauces

Peach Yogurt Pie with Raspberry Sauce

peach-yogurt-pie-with-raspberry-sauce

Cook Time: 8 Min

Yield: 8 Servings

peach-yogurt-pie-with-raspberry-sauce

Ingredients

  • CRUST
  • 1 C. graham cracker crumbs
  • 1/4 C. sugar
  • 3 Tbsp. Crisco® Pure Vegetable Oil
  • 1 1/4 tsps. 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

  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, cornstarch 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.

Peach Yogurt Pie with Raspberry Sauce

peach-yogurt-pie-with-raspberry-sauce

Cook Time: 8 Min

Yield: 8 Servings

Ingredients

  • CRUST
  • 1 C. graham cracker crumbs
  • 1/4 C. sugar
  • 3 Tbsp. Crisco® Pure Vegetable Oil
  • 1 1/4 tsps. 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

  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, cornstarch 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.

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