Peach Melba Ice Cream Pie with Raspberry Sauce
1 (3 1/2 ounce) can flaked coconut
1/2 cup finely chopped walnuts
2 tablespoons melted butter
1 quart peach ice cream, softened
1 pint vanilla ice cream, softened
1 (12 ounce) package frozen red raspberries, thawed
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups sliced peaches, sweetened
Combine coconut, nuts and butter. Press firmly and evenly against bottom and
sides of 9-inch pie plate. Bake at 325 degrees F for 10 to 15 minutes or until
golden brown. Cool.
Spoon peach ice cream into crust, spreading to edges. Freeze until firm. Spoon
vanilla ice cream over the peach. Freeze.
Raspberry Sauce: Drain raspberries, reserving syrup. In small saucepan, combine
sugar, cornstarch and reserved syrup. Cook over medium heat, stirring
constantly, until thickened. Boil 2 minutes longer. Stir in raspberries; cool.
Just before serving, arrange peaches on pie. Cut into wedges. Serve with
Makes 6 to 8 servings.