Allergy Shmallergy

Simplifying life for families with food allergies.

Sweetheart Sorbet Pie January 27, 2014

Hello, everyone!

Another candy-based holiday is around the corner.  A wonderful time, unless you have food allergies… and then creating a special treat can be quite a challenge!  And that’s where Sweetheart Sorbet Pie comes in!

 

I created this when my son announced that he didn’t really care for cake.  And that meant no more cupcakes either… (Sigh!)

 

Thinking about how much I loved ice cream cake, we invented sorbet pie!  It’s quick, easy, delicious and appropriate for all kinds of special occasions – or for no reason at all.

 

Ingredients:

 

2 pints of your favorite, safe sorbet

1 9-inch graham cracker pie crust

Berries, sprinkles, safe dairy-free chocolate chips (optional)

 

 Step 1:  Gather your ingredients and let your sorbet sit out for about 5-10 minutes.

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Step 2:  When soft, stir the sorbet either in its container or in a bowl.

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Step 3:  When slightly melted and malleable, scoop into the pie crust and spread using the back of a spoon or soft spatula.

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Step 4:  Continue to add sorbet and spread until the pie crust is filled.  Smooth out top.

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Step 5:  Should you wish, add berries, dairy-free chocolate chips, sprinkles or any other type of deliciousness you can think of… and then freeze for at least 2 hours.

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Step 6:  Let thaw for a few minutes, slice and enjoy with your big and/or little sweethearts!

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4 Responses to “Sweetheart Sorbet Pie”

  1. […] an egg-free, nut-free dessert, why not try my favorite Sorbet Pie or some other passover friendly filled pie?  I came across this recipe and can’t wait to use […]

  2. Victoria Says:

    I make this same pie, only using an Oreo crust and using the rasp. Hagan dazz sorbet on bottom 1/3, then 1/3 hagan dazz vanilla yogurt, then 1/3 rasp. Sorbet again, top with rainbow sprinkles. Yum! The mango flavored and peach flavored hd sorbet works well with the graham or shortbread crust.


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