Make sure the sorbet is super soft (really!) so that it can be blended together with cream and vodka and then refrozen. This makes for a refreshing and boozy pie perfect for any weather.
| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup lemon sorbet, softened
- 3/4 cup sweetened condensed milk
- 1/3 cup lemon-flavored vodka
- 2/3 cup heavy cream
- One 9-inch graham cracker pie crust
- Sweetened whipped cream, for serving
- 2 lemon jelly fruit slices, quartered, for serving
Instructions
- Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
- Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
- Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 353 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 156 mg |
Reviews
This was amazing!! I would recommend for Memorial Day!
Maggie, I loved it!