Peach Melba Ice Cream Pie
Peaches and raspberries are a great combination! Put them over a frozen peach filling with a pecan, coconut and pretzel crust and you have a delicious Peach Melba Ice Cream Pie. The crust is crunchy and salty, a perfect contrast to the dreamy filling. Creamy and cold…such a wonderful summer dessert!
What is Peach Melba?
Peach Melba was a dessert originally created in 1892 by a French chef. It consists of ripe peaches over vanilla ice cream with a raspberry sauce on top. The same flavors are incorporated into this luscious frozen pie. Making this creamy pie has become a summer tradition in our home.
The crust for this creamy pie is so flavorful. It combines shredded coconut, chopped pecans, crushed pretzels pieces and melted butter to make a crust that is sweet and salty. It’s the best of both flavors coming together to make a crust that checks all the boxes for dessert lovers.
What makes this pie so luscious? Vanilla frozen yogurt makes the filling for the pie along with frozen peaches and peach jam. WOW! Mix them all together in the food processor and you’ve got a creamy, dreamy ice cream center to this amazing frozen dessert.
Peach Melba Ice Cream Pie Recipe
What’s needed?
Crust:
- 1 1/2 cups of shredded sweetened coconut
- 1/2 cup chopped pecans
- 1 cup broken pretzels
- 4 tablespoons melted unsalted butter
Filling:
- 2 cups frozen peaches
- 3 tablespoons peach jam
- 2 cups vanilla frozen yogurt
Topping:
- 1 cup frozen peaches, thawed and patted dry
- 1/2 cup fresh raspberries
- 3 tablespoons peach jam
How to make Peach Melba Ice Cream Pie?
- Put the first three crust ingredients into a food processor and pulse until pretzels are crushed and all is combined well. Continue to pulse while adding the melted butter. Pour the coconut mixture into a 9-inch pie dish and press along sides and bottom.
- Bake the crust in a 350 degree oven for 12 minutes. Remove from the oven and cool completely.
- Wash and dry the food processor. Then add 2 cups of frozen peaches and 3 tablespoons of peach jam to the processor and puree until smooth. Stir in the frozen yogurt and blend again until combined and smooth.
- Pour the ice cream mixture into the cooled crust. Cover the pie with plastic wrap and freeze for at least two hours or overnight.
- While the pie is in the freezer you can make the raspberry topping. Place the fresh raspberries and 3 tablespoons peach jam in a small saucepan and heat over medium heat for 3 minutes while stirring. Remove the raspberry sauce from the heat and cool completely.
- Remove the frozen pie from the freezer about 30 minutes before serving. Top the pie with the thawed peaches and then pour the raspberry sauce over the peaches. This dessert yields 8 servings.
Peach Melba Ice Cream Pie is a cold, refreshing dessert on a hot summer day. The combination of peaches and raspberries in a coco-nutty crust has a tropical flavor you will love.
For more tasty summer desserts, check out these recipes for Foster’s Market Peanut Butter Pie and Strawberry Rhubarb Ladyfinger Cream Pie.
Peach Melba Ice Cream Pie
Ingredients
Crust:
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup pecans, chopped
- 1 cup pretzels, crushed
- 4 tablespoons unsalted butter, melted
Filling:
- 2 cups frozen peaches
- 3 tablespoons peach jam
- 2 cups vanilla frozen yogurt
Topping:
- 1 cup frozen peaches, thawed and patted dry
- 1/2 cup raspberries, fresh
- 3 tablespoons peach jam
Instructions
- Put the first three crust ingredients into a food processor and pulse until pretzels are crushed and all is combined well. Continue to pulse while adding the melted butter. Pour the coconut mixture into a 9-inch pie dish and press along sides and bottom.
- Bake the crust in a 350 degree oven for 12 minutes. Remove from the oven and cool completely.
- Wash and dry the food processor. Then add 2 cups of frozen peaches and 3 tablespoons of peach jam to the processor and puree until smooth. Stir in the frozen yogurt and blend again until combined and smooth.
- Pour the ice cream mixture into the cooled crust. Cover the pie with plastic wrap and freeze for at least two hours or overnight.
- While the pie is in the freezer you can make the raspberry topping. Place the fresh raspberries and 3 tablespoons peach jam in a small saucepan and heat over medium heat for 3 minutes while stirring. Remove the raspberry sauce from the heat and cool completely.
- Remove the frozen pie from the freezer about 30 minutes before serving. Top the pie with the thawed peaches and then pour the raspberry sauce over the peaches. This dessert yields 8 servings.
Equipment
- 1 9-inch pie plate