Sherbert Pie
This recipe was adapted from a cookbook my sister-in-law gave me, Essentially Lilly, a Guide to Colorful Holidays. This pie is so light and refreshing, and by mixing the sherbet colors it looks fabulous on the Easter table! Plan ahead note: Make this a day in advance so it has time to freeze.
Ingredients
Method
Crust
- Preheat oven to 350°.
- Lightly butter a round springform pan.
- In a food processor combine vanilla wafers and sugar until mixture is fine crumbs.
- Place crumbs in a bowl and add butter, stirring until moistened.
- Press the crumb mixture onto the bottom and slightly up the sides of the springform pan.
- Bake in a 350° oven for 10 minutes or until light brown. Cool completely.
Sherbert Pie
- Soften the orange sherbet by placing it in a bowl and mashing it with a large rubber spatula until slightly creamy.
- Spread evenly over cooled crust. Cover with plastic wrap and freeze until firm for 20 minutes.
- Then soften the strawberry/raspberry sherbet and spread over the orange sherbet. Cover with plastic wrap, placing the wrap directly on the sherbet and freeze until firm, at least 4 hours or overnight.
- When ready to serve, whip heavy cream, confectioners sugar, and vanilla in a medium chilled bowl with an electric mixer until stiff. Serve a dollop of whip cream on top of each slice of pie along with the raspberry sauce.
Raspberry Sauce
- Puree one pint raspberries, 1/3 cup granulated sugar, and 1 teaspoon fresh lemon juice in a food processor.
- Strain through a strainer into a bowl.
- Cover and refrigerate until chilled. This sauce can be made a day in advance.