A frozen strawberry and lime filling in a pretzel crust, topped with whipped cream and fresh lime zest.
- Prep Time: 1 Hour, 30 Minutes
- Cool Setting Time: 2 Hours
- Total Time: 3 Hours, 30 MinutesServes: 8
Strawberry Sorbet Pie
What You Need
- 1 9" Keebler® Ready Crust® Pretzel Pie Crust
- 1½ pints strawberry sorbet
- Zest of ½ a lime
- 1½ cups whipped topping
- ½ cup cut strawberries
- 6 lime half wheels
How To Make It
- 1. 1½ hours prior to making pie, remove sorbet from freezer, and place in refrigerator to temper evenly (not thaw, but to become pliable). Check during this time: as some fridges are colder than others and may require longer or shorter tempering times, others shorter.
- 2. In the Keebler® Ready Crust® Pretzel Pie Crust, place pliable sorbet, and stir in lime zest to filling., and even Even out the layer into as smooth as possible (recommend dragging using a bench scraper dragged across the top). Place pie into freezer for at least 2 hours to reset.
- 3. While pie freezes, prepare garnishes.
- 4. In a piping bag fitted with a flower tip, place whipped topping; reserve in refrigerator until use.
- 5. Wash, remove top and slice or quarter strawberries.
- 6. Cut half-moon slices of lime, as thin as desired.
- 7. Once frozen, remove the pie from freezer. Garnish in crescent shape with rosettes of whipped cream, strawberries, lime slices and finely grated lime zest as desired.
Pretzel Pie Crust
