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Active Time
25 Mins
Total (including freezing) Time
12 Hours 55 Mins
Yield
Serves 8
Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spread sorbet over ice-cream mixture; freeze about 2 hours.

Step 5

Spread remaining 2 cups vanilla ice cream over sorbet. Freeze 8 hours or overnight.

Step 6

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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