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!
Servings: 8 people
Ingredients
Raspberry Sorbet Pie with Chocolate Cookie Crust
- 2 pints of raspberry sorbet
- 24 Oreos or Glutino's gluten free version
- 3 Tbsp. vegan butter melted
- 1 Tbsp. creamy cashew or almond butter melted
- 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.
Notes
- Keep your pie in the freezer right up until 5 minutes before 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.