Frozen Peach Melba Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“On a roll with my newest Pampered Chef cookbook - It's Good For You! All those lower fat/lower calorie/lower cholesterol dishes that look so gorgeous in the pictures!”

Ingredients Nutrition

  • 354.88 ml crumbled low-fat honey graham crackers (about 40 - 2 3/8 X 1 1/8-inch rectangles)
  • 59.14 ml peach preserves
  • 170.09 g container raspberry low-fat yogurt
  • 226.79 g container frozen light whipped dessert topping, thawed & divided
  • 170.09 g container fresh raspberries
  • 2 medium peaches
  • 170.09 g container low-fat peach yogurt


  1. Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
  2. Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
  3. Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
  4. 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.
  5. Peel 1 peach and remove pit. Chop coarsely.
  6. Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
  7. Freeze until firm, about 6 hours or overnight,.
  8. When ready to serve, let pie stand at room temp for 20 minutes.
  9. Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
  10. Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
  11. Cut, serve and enjoy!
  12. Note: Cook time does not include freezing time.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a