PEACH YOGURT PIE WITH RASPBERRY SAUCE

PEACH YOGURT PIE WITH RASPBERRY SAUCE


Makes 1 (9 inch) pie (8 servings)



Crust

1 cup graham cracker crumbs

1/4 cup sugar

3 tablespoons CRISCO Oil*

1-1/4 teaspoon water



Filling

1 quart peach flavor frozen yogurt, softened



Sauce

1 package (12 ounces) frozen unsweetened raspberries, thawed

1/3 cup sugar

1 teaspoon cornstarch

1/8 teaspoon salt

1/4 teaspoon almond extract





Heat oven to 350ºF. Place cooling rack on countertop.



Crust

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 at 350ºF for 8 minutes. Do not overbake. Remove pie plate to cooling rack. Cool completely.



Filling

Spread softened yogurt into cooled crust. Freeze 2-1/2 to 3 hours or until firm.



Sauce

Combine raspberries, sugar, cornstarch and salt in small saucepan. Cool and stir over medium heat until mixture comes to a boil and is thickened. Press through sieve to remove seeds. Stir in almond extract. Cool to room temperature. Refrigerate. Drizzle over pie just before serving. Garnish, if desired.



*Use your favorite Crisco Oil product.