Frozen Peach Melba Pie

Recipe by SusieQusie
READY IN: 32mins


  • 1 12
    cups crumbled low-fat honey graham crackers (about 40 - 2 3/8 X 1 1/8-inch rectangles)
  • 14
    cup peach preserves
  • 1
    (6 ounce) container raspberry low-fat yogurt
  • 1
    (8 ounce) container frozen light whipped dessert topping, thawed & divided
  • 1
    (6 ounce) container fresh raspberries
  • 2
    medium peaches
  • 1
    (6 ounce) container low-fat peach yogurt


  • Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
  • Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
  • Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
  • Place raspberry yogurt in a bowl. Fold in 1 cup of the whipped topping and spread over bottom of crust. Reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
  • Peel 1 peach and remove pit. Chop coarsely.
  • Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
  • Freeze until firm, about 6 hours or overnight,.
  • When ready to serve, let pie stand at room temp for 20 minutes.
  • Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
  • Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
  • Cut, serve and enjoy!
  • Note: Cook time does not include freezing time.