Chocolate Raspberry Sorbet Pie
- christina
- dessert
- Serves: 8 Servings
- Prep Time: 2hrs0 mins
- Cooking: 1 mins
- Total Time: 2 hrs 1 mins
The first time I experienced this delicious and light dessert was a night Nathan and I were hosting a dinner party back in college. We needed something that would round out the dinner we were making and provide almost a palate-cleanser element to our menu. It's hard to think of dessert when planning a big dinner, and we're not bakers by any means, so we wanted something easy but more interesting than pre-made cookie-dough cookies. That's when we landed on ice cream pie. It's hardly a pie, more like layered ice cream over graham cracker crust. It was perfect.
We had a group of 6-8 friends over that night and everyone loved it! Really easy to prepare and an absolute crowd pleaser. It’s also very customizable recipe. For example, if you have a coffee ice cream lover- add that over the chocolate instead of raspberry! Or, if you want to get really crazy try making Vegan Mint “Ice Cream†and using that with vanilla or chocolate too!
This is my favorite dessert to make. It's easy to make in advance, inexpensive and looks way more impressive than it is. And, hey! No shame in an easy, delicious dessert!
Ingredients
Directions
Take out your first sorbet and let it sit out at room temperature for 10 minutes so it begins to thaw. Stir vigorously to make it have a "milk-shake-esque" quality.
Pour the "milkshaky" sorbet into the pie crust and lightly smooth your sorbet flat and freeze for about 15 minutes. Meanwhile, take out the second sorbet and thaw it. When your bottom layer is firm, remove from the freezer and pour the second layer on top, gently smoothing it flat.
Place your double layered pie crust back into the freezer and let chill for 1-2 hours. If you're feeling crazy, you can drizzle melted chocolate or chopped almonds on the top. When ready, take it out and let thaw for 5 minutes. Slice it up and enjoy!
