Best Frozen Sorbet Pie Recipes

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15-MINUTE SORBET PIE



15-Minute Sorbet Pie image

Make and share this 15-Minute Sorbet Pie recipe from Food.com.

Provided by RecipeNut

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 pint peach sorbet
1 pint lime sorbet
1 pint strawberry sorbet (or flavors of your choice)
1 (6 ounce) ready-to-fill graham cracker crust (reserve plastic lid)
raspberries
nectarine, sliced
kiwi, peeled and sliced

Steps:

  • To soften the sorbets until spreadable, let them stand at room temperature 5 to 15 minutes or microwave 1 pint at a time on defrost or medium-low 5 to 10 seconds.
  • Let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).
  • Layer sorbets in crust as shown, mounding slightly in the middle.
  • Cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.
  • Freeze at least 6 hours or up to 1 week.
  • About 30 minutes before serving: Remove pie from pan (it should lift out easily) to a serving plate.
  • Arrange fruit attractively on top, leaving a band of sorbet showing.
  • Refrigerate until serving.

Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 1.1, Sodium 120, Carbohydrate 13.7, Fiber 0.3, Sugar 8.1, Protein 0.9

4-INGREDIENT FROZEN LEMONADE PIE



4-Ingredient Frozen Lemonade Pie image

This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation.

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup lemon sorbet
3/4 cup sweetened condensed milk
2/3 cup heavy cream
One 9-inch graham cracker pie crust

Steps:

  • Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
  • Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

FROZEN SORBET PIE



Frozen Sorbet Pie image

Number Of Ingredients 5

1 1/2 cups frozen strawberry or raspberry sorbet, softened
2 cups non-dairy frozen whipped topping, thawed and divided
1 Keebler® Ready Crust® graham cracker pie crust
3/4 cup milk
1 (3 1/2-ounce) package instant vanilla pudding & pie filling (4-serving size)

Steps:

  • 1. In large bowl stir together sorbet and half of whipped topping. Spread in crust. Freeze about 15 minutes or until slightly firm.2. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Gently spread over sorbet layer in crust.3. Freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Nutrition Facts : Nutritional Facts Serves

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