Peach Melba Pie

posted by MamaSue 04-30-99 7:07 PM

Peach Melba Pie

2-2/3 cups flaked coconut (7 ounces)
1 cup finely chopped walnuts
1/4 cup butter or margarine, melted
1 quart peach ice cream, softened
1 pint vanilla ice cream, softened
12 oz. package frozen, loose-pack raspberries, thawed
1/3 cup sugar
1 tablespoon cornstarch
1 cup sliced, peeled peaches

Preheat oven to 325º F.

In a medium mixing bowl, stir together the coconut, walnuts, and melted butter or margarine. Using the back of a spoon, press the mixture into the bottom and up the sides of an ungreased 10-inch pie plate.

Bake for 10 to 15 minutes or until the crust is golden brown; cool on wire rack.

Spread the softened peach ice cream in the cooled pie shell. Cover and freeze the pie for 1 to 2 hours or until firm. Spread the softened vanilla ice cream over the peach ice cream. Cover and freeze for 1 to 2 hours more or until firm.

Drain the raspberries, reserving the juice. In a small saucepan, combine the sugar and cornstarch. Stir in the raspberry juice. Cook and stir the juice mixture over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the raspberries. Cover and cool.

To serve, cut the pie into wedges. Drizzle with the raspberry sauce and garnish with the peach slices. Makes 8 servings

Source: Better Homes and Gardens® America’s Best-Loved Community Recipes Volume II

Test Kitchen Tips: This recipe fills a 10-inch pie plate. If you have only a 9-inch size, you'll want to use less crust and ice cream. To soften the ice cream, place it in a mixing bowl.

Use a spoon to stir and press it against the side of the bowl until ice cream is pliable. If the ice cream starts to melt, return the bowl to the freezer until it becomes firm.

To simplify serving, set the frozen pie on a warm cloth to help loosen the bottom crust. Dip your knife in waterafter each cut.

Frozen peach and vanilla yogurts also can be used in this recipe. Or, experiment with other fruit-flavored icecreams and yogurts.

Frozen ice-cream pies like this one can be stored in freezer bags in the freezer up to 2 weeks.

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