15-Minute Sorbet Pie

Recipe by RecipeNut
READY IN: 15mins


  • 1
    pint peach sorbet
  • 1
    pint lime sorbet
  • 1
    pint strawberry sorbet (or flavors of your choice)
  • 1
    (6 ounce) ready-to-fill graham cracker crust (reserve plastic lid)
  • Fruit Garnish
  • nectarine, sliced
  • kiwi, peeled and sliced


  • To soften the sorbets until spreadable, let them stand at room temperature 5 to 15 minutes or microwave 1 pint at a time on defrost or medium-low 5 to 10 seconds.
  • Let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).
  • Layer sorbets in crust as shown, mounding slightly in the middle.
  • Cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.
  • Freeze at least 6 hours or up to 1 week.
  • About 30 minutes before serving: Remove pie from pan (it should lift out easily) to a serving plate.
  • Arrange fruit attractively on top, leaving a band of sorbet showing.
  • Refrigerate until serving.