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Vegan Raspberry Sorbet Pie with Chocolate Cookie Crust

You can’t beat an ice cream pie, especially when it’s vegan! This bright, beautiful, and easy-to-make pie with raspberry sorbet and a sweet/slightly salty chocolatey cookie crust, is a true crowd-pleasing dessert!

Piece of raspberry sorbet pie with whipped cream and mini chocolate chips

Why this Recipe Works:

  • The combination of sweet, cold raspberry sorbet and a buttery, chocolate cookie crust is a match made in heaven – fruit and chocolate lovers, rejoice!
  • This crust is so simple to make – you only need two ingredients, and you don’t even need a food processor!
  • There’s no baking required. Once assembled, just let the pie chill in the freezer.

Can I use another sorbet flavor?

  • You absolutely can! I’m partial to raspberry, but you can try strawberry, or any other fruit you may think would combine well with chocolate!

Looking for other pie recipes for parties or to make just for fun? Then you have to try my Cherry Blueberry Pie, my Vegan Pumpkin Pie, and my Chocolate Cream Pie with Pretzel Crust!

How to Make Raspberry Sorbet Pie with Chocolate Cookie Crust:

1. Place the sorbet on the counter to soften.

Ciao Bella raspberry gelato defrosting on a table

2. Next, place the chocolate sandwich cookies and melted butters in your food processor and blend until the cookies become sandy. (No food processor? No prob! Smash the cookies in a large ziplock using a rolling pin or your fists! Just be sure to leave a crack for air to escape at the top. Afterwards, pour the melted butters in, and then shake it all together.)

Oreo cookies and melted non-dairy butter in a food processor Crushed up Oreo cookies and non-dairy butter in a food processor

3. Pour the cookie mixture into a pie pan and use your fingers to evenly spread and press on the bottom and up the sides to create the crust.

Oreo cookie crust pressed against a pie pan

4. When the sorbet is soft enough to stir, spoon it into the prepared crust. Carefully and slowly spread the sorbet out until it reaches the sides.

Raspberry sorbet in the Oreo cookie crust in the pie pan

5. Place the pie in the freezer for at least 3 hours before serving.  In the meantime, prepare the coconut whipped cream (recipe below) and keep it in the fridge until needed.

6. Slice and serve the pie with creamy coconut whipped cream and mini chocolate chips! Yum!

How to Make Vegan (Coconut) Whipped Cream:

To make the coconut whipped cream, start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine). Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl (discard the liquid). Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.

I hope you love this pie as much as we do!

Top Tips for Making this Vegan Raspberry Sorbet Pie with Chocolate Cookie Crust:

  • No food processor for the crust? No prob! Smash the cookies in a large ziplock using a rolling pin or your fists! Just be sure to leave a crack for air to escape at the top.
  • Keep your pie in the freezer right up until serving time. When done serving, immediately place leftovers back in the freezer to prevent melting.
  • Do yourself a favor and garnish your pie with non-dairy mini chocolate chips, but feel free to get creative!
  • When buying sorbet, try to buy a type that has the least amount of ingredients as possible!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Raspberry Sorbet Pie With Cookie Crust

Raspberry Sorbet Pie with Chocolate Cookie Crust

When you need an extra delightful, crowd-pleasing dessert that's quick and easy, it's tough to beat an ice cream pie!
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Rapsberry Sorbet Pie, Vegan Desserts
Prep Time: 15 minutes
Chilling Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8 people

Ingredients

Raspberry Sorbet Pie with Chocolate Cookie Crust

  • 24 Oreos or Glutino's Gluten-Free Version
  • 3 Tb. Butter Substitute such as Earth Balance melted
  • 1 Tb. Creamy Cashew or Almond Butter melted
  • 2 Pints of Raspberry Sorbet
  • Mini Chocolate Chips for Garnishing
  • One batch of Coconut Whipped Cream see below

Vegan Whipped Cream

  • 2 Cans Full Fat Coconut Milk Typically found in baking aisle, chilled in the refrigerator for 8 hours or overnight
  • 2/3 Cup + 2 tsp. Powdered Sugar Plus more to taste

Instructions

For the Pie

  • Place the sorbet on the counter to soften.
  • Next, place the chocolate sandwich cookies and melted butters in your food processor and blend until the cookies become sandy. (No food processor? No prob! Smash the cookies in a large ziplock using a rolling pin or your fists! Just be sure to leave a crack for air to escape at the top. Afterwards, pour the melted butters in, and then shake it all together.)
  • Pour the cookie mixture into a pie pan and use your fingers to evenly spread and press on the bottom and up the sides to create the crust.
  • When the sorbet is soft enough to stir, spoon it into the prepared crust. Carefully and slowly spread the sorbet out until it reaches the sides.
  • Place the pie in the freezer for at least 3 hours before serving.  In the meantime, prepare the coconut whipped cream (recipe beloand keep it in the fridge until needed.
  • Slice and serve the pie with creamy coconut whipped cream and mini chocolate chips! Yum!

For the Whipped Cream

  • Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes, (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine).
  • Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl (discard the liquid).
  • Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds.
  • Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.

Video

Notes

  • No food processor for the crust? No prob! Smash the cookies in a large ziplock using a rolling pin or your fists. Just be sure to leave a crack for air to escape at the top.
  • Keep your pie in the freezer right up until serving time. 
  • Do yourself a favor and garnish your pie with mini chocolate chips; it adds a little something special!
  • Need a gluten free pie? Simply use gluten free chocolate sandwich cookies for the crust. 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Good Eating, Treats

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