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Vegan Raspberry Sorbet Pie with Chocolate Cookie Crust

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This bright, beautiful, and easy-to-make pie with raspberry sorbet and a chocolate 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 or ice cream flavor?

  • You absolutely can! I’m partial to raspberry, but you can try strawberry, or any other non-dairy ice cream you 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:

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 your whipped cream and garnish with mini chocolate chips – Yum!

How to Make Vegan (Coconut) Whipped Cream:

To make the coconut whipped cream, remove the coconut cream from the fridge and scoop out 1 ¼ cups (276 g) of the thick coconut cream from the top. Avoid the watery liquid as much as you can. Place the cream in a mixing bowl. Then, add the powdered sugar. Using a handheld or stand mixer, mix on medium-low until smooth and fluffy. For slightly thicker whipped cream, place in the freezer for 15 minutes or in the refrigerator for at least 1 hour or overnight. Store in the fridge until you’re ready to use it!

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

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

  • 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. It adds a nice final touch.

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 a delightful, crowd-pleasing dessert that's quick and easy to make, it's tough to beat this raspberry sorbet pie!
0 from 0 votes
Print Pin Rate
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 Tbsp. vegan butter melted
  • 1 Tbsp. creamy cashew or almond butter melted
  • 2 pints of raspberry sorbet
  • mini chocolate chips for garnishing
  • one batch of coconut whipped cream see recipe below

Vegan Whipped Cream

  • 10 oz. (320 ml) canned coconut cream Chilled in the refrigerator for 8 hours or overnight. You may need to buy two small cans, typically found in baking aisle.
  • 2/3 c. powdered sugar (87 g) 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 your whipped cream and garnish with mini chocolate chips - Yum! 

For the Whipped Cream

  • Remove the coconut cream from the fridge and scoop out 1 ¼ cups (276 g) of the thick coconut cream from the top. Avoid the watery liquid as much as you can. Place the cream in a mixing bowl.
  • Add the powdered sugar.
  • Using a handheld or stand mixer, mix on medium-low until smooth and fluffy.
  • For slightly thicker whipped cream, place in the freezer for 15 minutes or in the refrigerator for at least 1 hour or overnight.

Video

Notes

  • 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. It adds a nice final touch.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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