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.