Best Sorbet Pie Recipes

KEY LIME PIE SORBET

Steps:

• Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
• Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.

FROZEN SORBET PIE

Steps:

• Spoon sorbet into large bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Spoon into crust; cover. Freeze 1 hour or until slightly set.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining 1 cup whipped topping. Spoon over sorbet layer in crust.
• Freeze at least 4 hours or overnight. Remove from freezer about 15 min. before serving. Let pie stand at room temperature or in the refrigerator until pie can easily be cut. Store leftover pie in freezer.

MACADAMIA ICE CREAM AND MANGO SORBET SWIRL PIE

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture onto bottom and up sides of prepared dish. Freeze until firm, at least 30 minutes.
• Scoop ice cream into large bowl. Scoop sorbet atop ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix). Transfer mixture to prepared pie crust. Freeze pie until filling is hard, at least 2 hours.
• Do ahead: Can be made 1 day ahead. Cover and keep frozen.
• Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with coconut. Cut pie into wedges and serve.

15-MINUTE SORBET PIE

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.

SORBET PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add sherbet; stir with whisk until melted. Add COOL WHIP, marshmallows and pineapple; stir until blended. Refrigerate 10 min. or until mixture is thick enough to mound.
• Pour into crust.
• Freeze 4 hours or until firm.