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 inch 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 to 3 hours.