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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This pie is made with colorful and refreshing sorbets mingled in a sweet graham cracker crust. This is such a refreshing summer dessert. Plan ahead, this dessert must freeze for at least 6 hours or overnight. Recipe is from Woman's World. Ingredients:
24 graham crackers (2 1/2 inch square) |
2 tablespoons granulated sugar |
1/4 cup butter, melted and cooled |
1 cup strawberry sorbet, slightly softened |
1 cup peach sorbet, slightly softened |
1 cup mixed berry sorbet, slightly softened |
1 cup heavy cream |
2 tablespoons confectioners' sugar |
1/4 teaspoon vanilla extract |
Directions:
1. In food processor, combine crackers and granulated sugar; pulse until coarse crumbs form.
2. Add butter; pulse until combined.
3. Press firmly into 9 inch pie pan; freeze until firm, at least 30 minutes.
4. Using an ice cream scoop, alternately scoop sorbets and place in crust.
5. Freeze until firm, at least 6 hours or overnight.
6. Just before serving, beat cream, confectioners' sugar and vanilla until soft peaks form.
7. If desired, transfer to a pastry bag fitted with star tip; pipe or spoon around pie.
8. Let stand 20 minutes at room temperature before slicing.
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