posted by Mai 04-23-102 10:54 AM
Peach Yogurt Pie
1 can (8 3/4 oz.) sliced peaches, drained
2 containers (8 oz. each) peach yogurt
1 carton (8 oz.) cool whip
Combine fruit and yogurt, then fold in cool whip, blending well. Spoon into baked graham cracker crust. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving.
Crust:
1 cup lightly toasted walnuts
1 cup graham cracker crumbs (8 whole)
2 T brown sugar
1/4 t salt
3 T butter
2 T honey
Preheat oven to 375 degrees.
Process walnuts, graham cracker crumbs, brown sugar and salt in food processor until walnuts are finely ground. Melt butter with honey in small pan. Pour butter mixture over crumbs and process until crumbs are moist. Press mixture evenly over bottom and sides of 9-inch pie dish. Bake until just set and golden brown, about 10 minutes. Cool.