| PEACH YOGURT PIE WITH RASPBERRY SAUCE |
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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. |
