A Peachy Cool Dessert

1 cup fresh peaches, peeled, pitted and thinly sliced

Preheat the oven to 325º F.

In a medium mixing bowl, stir together the coconut, graham cracker crumbs, and melted butter. Using the back of a spoon, press the mixture into the bottom and up the sides of an ungreased 10-inch pie pan.

Bake the pie crust for 10 to 15 minutes or until the crust is golden brown; cool on a 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. Remove the saucepan from the heat and let cool.

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

Kitchen Tips

This recipe fills a 10-inch pie pan. 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 the chilled bowl of an electric mixer fitted with the paddle attachment. Beat on low speed for about 30 seconds to 1 minute, until the ice cream is soft and pliable. If the ice cream starts to melt, return the mixer bowl to the freezer until the ice cream becomes firm.

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

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

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

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