This summer pie looks difficult, but thanks to store-bought ice cream and a press-in cookie crust, it's a cinch to assemble. All you need is enough time for it to freeze so the layers look nice and neat.
1 (5.25-oz.) pkg. thin almond cookies (such as Anna's)
1 cup salted roasted almonds
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
4 cups vanilla ice cream, softened and divided
2 medium peaches, divided
1 pint raspberry sorbet, softened
1 cup fresh raspberries (about 4 oz.)
How to Make It
Preheat oven to 350°F. Place cookies, almonds, sugar, and salt in the bowl of a food processor; process until finely ground, about 15 seconds. Drizzle butter over top of mixture; pulse until combined, 5 to 6 times.
Press crumb mixture into bottom and up sides of a lightly greased 9 1/2-inch deep-dish glass or ceramic pie plate. Bake in preheated oven until browned, about 12 minutes. Place on a wire rack, and cool completely, about 30 minutes.
Place 2 cups of the ice cream in a bowl. Peel and dice 1 of the peaches; stir diced peach into ice cream. Spread ice-cream mixture over crust. Freeze about 2 hours.
Spread sorbet over ice-cream mixture; freeze about 2 hours.
Spread remaining 2 cups vanilla ice cream over sorbet. Freeze 8 hours or overnight.
To serve, let pie stand at room temperature about 10 minutes. Meanwhile, peel and slice remaining peach into 1/4-inch-thick slices. Arrange peach slices around edge of pie. Mound raspberries in center of pie.
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