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Sherbert Pie - Cooking with Tami
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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.
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Ingredients
  

Crust

  • 1 cup vanilla wafer cookie crumbs
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons unsalted butter melted

Sherbert Pie

  • 1 quart orange sherbert
  • 1 quart strawberry/raspberry sherbert
  • ½ cup heavy cream
  • 2 Tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Raspberry Sauce

  • 1 pint raspberries
  • ⅓ cup granulated sugar
  • 1 teaspoon fresh lemon juice

Instructions
 

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.