Chilled Raspberry Sorbet Pie For the Ultimate Summer Dessert

By Yash Lakhan

Ingredients

200 g graham cracker crumbs
75 g melted butter
500 g raspberry sorbet
100 g fresh raspberries for garnish

Get The Crust Ready

Combine melted butter and graham cracker crumbs, then press into the bottom of a pie plate. Let it cool for half an hour.

Pour In The Sorbet

Smooth the top of the crust with a spoon after adding the raspberry sorbet.

Freeze And Serve

Freeze until solid, at least three hours. Before slicing and serving this cool dessert, garnish with fresh raspberries.