Name: Coconut-Raspberry Gelato Pie
Total time: 4 h 40 min
Ingredients: 1 cup raspberry sorbet; 1 graham cracker pie crust; 1 pint coconut gelato; 7 1/2 ounces (213 grams/1½ cups) raspberries , divided; 1/2 cup macadamia nuts , toasted and chopped

Why This Recipe Works

Our other ice cream pies are a fun cross between an ice cream cone and an ice cream sundae in sliceable form. But ice cream pie isn't just for kids; we wanted to make an easy yet sophisticated version using store-bought ingredients, for a layered ice cream pie with complex flavors. Our graham cracker crust was an easy starting point. And for a refreshing twist, we decided to use sweet-tart sorbet paired with coconut gelato for contrasting richness. We spread an even layer of sorbet into the crust followed by the gelato; mashing some fresh raspberries into the gelato before layering it into our pie allowed the two flavors to meld. Toasted and chopped macadamia nuts sprinkled on top gave a nod to the tropical and contributed crunch. We like the rich texture and bold flavor of coconut gelato in this recipe. You can use coconut ice cream in place of gelato in this recipe, but it may be a little icy.

Before You Begin

Serve the pie with hot fudge sauce, if desired.

Instructions

Scoop raspberry sorbet into bowl and work with rubber spatula to soften. Spread raspberry sorbet into crust in even layer. Transfer to freezer while making coconut layer.

Scoop coconut gelato into clean bowl and work with rubber spatula to soften. Stir in 1 cup raspberries, mashing mixture with spatula until well combined. Remove pie from freezer and spread gelato mixture over sorbet in even layer. Place plastic wrap directly on surface of gelato and freeze until filling is completely frozen, at least 4 hours or up to 1 week.

Let pie sit at room temperature for 30 minutes. Halve remaining ½ cup raspberries, then sprinkle raspberries and macadamia nuts over top of pie. Serve.