Sweet Melba at Last

14 Feb


This has nothing to do with Valentine’s Day, other than to fill someone’s heart with joy.

Okay, that may be overstating it. But we’re thrilled to share a sought-after lost Seventeen recipe we found on Pinterest quite by accident (Thank you , Sandra S.).

And we recalled a plea we received from Mandy way back:

“I am looking for a recipe that a friend made for me on my seventeenth birthday way back in 1976.  It was a peach melba ice cream pie with a lemon wafer crust (I think).  It was so good.  I want to make one for her on her birthday this year.  The recipe was in the July or August Seventeen Magazine of 1976.  Anybody?”

Well, the folks at Arroyo Room came to rescue:

“I found this lovely recipe in Seventeen Magazine back in the last 1970s. I kept it all these years, only taking it out to make dessert for the most special of occasions.”

So without further ado:


For the crust:

1 1/3 cups lemon wafer or graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Combine ingredients in a bowl, then spread mixture evenly over bottom and up sides of a 9″ pie plate. Bake at 375 degrees for about 8 minutes. Place on a wire rack and cool completely.

Melba Sauce:

10 oz frozen raspberries

1/2 cup red currant jelly

1 1/2 tsp cornstarch

1 Tbsp cold water

Thaw the raspberries. Drain a few on paper towels to decorate the pie later. Refreeze. Place remaining raspberries with the jelly in saucepan. Heat to a boil. Mix cornstarch and water until smooth. Stir into raspberries. Stir constantly until mixture thickens and bubbles for three minutes. Pour melba sauce into a bowl, through a sieve to remove raspberry seeds. Cover surface with wax paper and chill until completely cool.

1 pint vanilla ice cream

1 1/2 pints peach ice cream

1/2 pint heavy cream

1 Tbsp powdered sugar

Soften vanilla ice cream and spread all over the bottom of the pie pan on top of the crust. Cover with 1/3 cup of the melba sauce, marble it with spoon. Freeze pie until firm. Then top with scoops of peach ice cream. Freeze 4 hours. Whip the heavy cream, and add the powdered sugar. Using a pastry bag fitted with a shell tip, pipe the whipped cream around the scoops of peach ice cream. Add the reserved whole raspberries here and there.

Return to freezer.

When slicing, drizzle plate with a little remaining melba sauce.

5 Responses to “Sweet Melba at Last”

  1. jamjar0 August 14, 2015 at 11:25 pm #

    Thank you so much for posting this. I originally got this recipe from the magazine back in the 70’s and couldn’t find it tonight. I rarely make it, but when I do, it’s always a huge hit.

    • Saucy Cherie August 15, 2015 at 12:18 am #

      Glad you found it! Do you have any pages from the 1980s?

  2. Sandra Schwartz March 5, 2016 at 10:59 pm #

    So glad you found it! I posted that old recipe on Pinterest…it is great!!

    • Kari Johnson March 6, 2019 at 10:15 pm #

      I’m so glad you posted that old recipe on Pinterest, too. Do you know which issue of Seventeen it was in originally? I remember being intrigued and running around to different grocery stores with my mom in search of peach ice cream. I don’t believe we ever did find any.
      Thank you! thank you! thank you!


  1. Vintage recipe searchers | Saucy Cherie - February 14, 2014

    […] * FOUND!  Mandy is searching for a peach melba ice cream pie with a lemon wafer crust. […]

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