1 graham cracker crust
1 quart peach ice cream
1 pint vanilla ice cream
3 to 4 fresh peaches

Sauce
1 (10 ounce) package frozen raspberries, thawed (save syrup)
1/2 cup granulated sugar
1 1/4 tablespoons cornstarch

Soften and mix ice cream; Pour into crust and freeze.

Sauce: Combine sugar, syrup and cornstarch. Cook over medium heat until thickened; boil 2 additional minutes. Stir in raspberries. Cool.

Just before serving, cut pie. Slice fresh peaches on top. Drizzle with sauce.