Peach Melba Sundae Pie

-CRUST-
3 1/2 oz Flaked coconut
1/4 c Butter; melted
2 tb Sugar

FILLING
1 qt Vanilla ice cream

9″ pie plate, preheat oven to 375 degrees

Prepare crust: Combine coconut, butter and sugar; turn into pie plate and
press against sides to form crust. Bake 8 – 10 min. or until edges are
lightly browned. Cool.

To fill crust, place small scoops of ice cream on bottom and around edges
to form an ice cream shell. Freeze. Drain fruits thoroughly (should get
1 1/4 cups juice)

In a small heavy saucepan combine a small amount of the juice, cornstarch
and salt. Add remaining juice. Over medium heat, stirring constantly, cook
until thickened; boil gently an additional 3 min. Remove from heat and stir
in currant jelly and lemon juice. Cool to room temp. Gently stir in
raspberrieso. Arrange peach slices in spoke fashion in center of frozen
shell; spoon raspberry sauce over. Serve immediately or return to freezer
for no longer than an hour so as not to completely freeze fruit.

*Note: If using fresh peaches, sweeten 1 cup sliced peaches, let stand to
form juice and drain adding juice to raspberry juice: add water to juice to
measure 1 1/4 cups and proceed as above. If using fresh raspberries,
sweetem 1 cup berries. Include 1/2 cup of the berries in measuring 1 1/4
cups juice and cook as above: add remaining berries after sauce is cooled.