64 oz. vanilla yogurt
1/2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1 1/2 tsp. sugar
1 tsp. butter

Line strainer with filter for 24 hours to remove excess liquid from yogurt; then remove from filter. Add powdered sugar and stir together. For graham cracker crust, combine crumbs, sugar and butter. Microwave 3 minutes; when cool, pour yogurt into pie crust. Add fresh sliced peaches around edge and fresh raspberries in center. Chill.