2 cups crushed pecan shortbread cookies
1/2 cup butter, melted
1/2 gallon frozen peach yogurt
Combine crushed cookies and melted butter and press in bottom and up sides of 9" pie pan. Freeze for 30 minutes. Gently spread softened peach yogurt over the crust. Cover pie with plastic wrap and foil and freeze until firm, 2-3 hours.