Celebrate spring with this take on an icebox pie made for the dorm room. This recipe can be tweaked to fit your favorite flavors: Try lemon sorbet with vanilla ice cream or strawberry sorbet with toffee ice cream.
Using individual graham cracker piecrusts lets you on-campus readers stash this dessert in the freezer drawer of your mini-fridge. Plus, the single serving makes it a perfectly portioned treat.
Raspberry Chocolate Pie
Yields 6 servings
1 package of 6 individual graham cracker piecrusts
¼ cup fresh raspberries, coarsely chopped
⅓ cup chocolate ice cream, softened
¼ cup raspberry sorbet, softened
¼ cup cool whip
¼ cup dark chocolate chips, melted
Spoon one tablespoon of chocolate ice cream into each piecrust. Spread into an even layer in the crust and let them rest in the freezer for 15 minutes.
Meanwhile, use a wire whisk to combine raspberries, sorbet and cool whip. Fill each piecrust with sorbet mixture. Drizzle chocolate on top of each pie and garnish with a raspberry. Return pies to freezer for at least 5 hours or overnight. Let pie sit at room temperature for about 15 minutes before serving.