Dreamy Orange Pie
This is a refreshing dessert for summer. It reminds me of a creamsicle ice cream. I love the combination of the ice cream and sherbet together. The Mandarin Spice Jam or the orange marmalade adds flavor and also helps to hold the crumbs together in the crust of this refreshing pie. This is an easy dessert that takes no time to make, and I will be making this all summer!
bon COOK tools used: Perforated Baking Sheet, Medium Round Mold or Forteez Medium Round Mold, FRENCH PANTRY Mandarin Spice Jam, Heat Resistant Spatula, Cake Server Knife
Ingredients
Crust
2 tablespoons butter
2 tablespoons FRENCH PANTRY Mandarin Spice Jam or orange marmalade
1 1/4 cups graham cracker crumbs
1/2 teaspoon cinnamon
Filling
3 cups orange sherbet, softened
3 cups vanilla ice cream
Topping
Fresh or frozen blueberries
Directions
Have the oven to 350 degrees F. Place the Medium Round Mold on a Perforated Baking Sheet.
Melt the butter and the jam in a bowl in the microwave until heated (around 20-30 seconds). Stir in the graham cracker crumbs and cinnamon; mix well.
Press the crumbs in the bottom and up the sides of the Mold. I used the bottom of a measuring cup to press the crumbs into the Mold. Bake for 10 minutes or until lightly browned. Cool.
In a bowl of a stand mixer, fold sherbet and ice cream together until combined; spoon into the baked crust.
Freeze 1-2 hours or until firm. Remove pie from the freezer 10 minutes before cutting. Make sure to cut using the Cake Server Knife. Garnish with blueberries.