Raspberry Sherbet and Gelatin Pie had to find it’s way into this series of gelatin recipes. I first heard about this pie from an acquaintance. It seemed too simple to actually work, so, of course, I had to try it. I honestly didn’t expect it to work, so I was pleasantly surprised when this pie set up correctly.Jump to Recipe
I didn’t particularly like the way this pie filling looked. It was cloudy, and not particularly attractive. I would have preferred a more opaque pie filling or a clearer one. Perhaps, I will try making this pie again using a more opaque addition to the gelatin to see if that improves the appearance. Looks aside, though, this pie tasted amazing. I think I mentioned before that I love the combination of gelatin and whipped cream, so adding a dollop of whipped cream to my piece of Sherbet and Gelatin Pie made it phenomenal.
What will you need to prepare this recipe?
From the Pantry
- Prepared Graham Cracker Crust
- Raspberry Gelatin
From the Freezer
- Raspberry Sherbet
This recipe is very simple to prepare. You begin by dissolving the gelatin in hot water, but instead of adding the cold water, you dissolve 16 ounces of sherbet into the hot water, stirring constantly until it’s well incorporated.
At this point, it’s a good idea to stick the mixture into the fridge for fifteen to twenty minutes to allow it to thicken slightly. This is really important because if you don’t, the filling will be complete liquid and will soak into your pie crust, so the pie crust won’t stand out as a separate component of the pie. Instead, it will be soggy, and crumbs from the crust will end up in the filling. (I’m sure you can guess how I learned this, right?)
Finally, you pour the chilled gelatin-sherbet mixture, which should have the consistency of a thick syrup after chilling, into a nine inch graham cracker pie crust and stick it into the refrigerator until it sets up (gels) all the way.
After that, your raspberry sherbet and gelatin pie is ready to be cut and served like any other pie. You can top each serving with whipped cream if desired.
This recipe was surprisingly delicious for something so simple to prepare. In fact, I plan to experiment more with this recipe to see what other combinations are possible.
Have you ever made a pie out of sherbet and gelatin? Does this sound like something you’d like to try? Let us know by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Raspberry Sherbet and Gelatin Pie
- 1 9 inch Graham cracker pie crust
- 1 (8 serving) package Raspberry Gelatin
- 2 cups oil boiling water.
- 1 (16 ounce) carton raspberry sherbet
- Dissolve raspberry gelatin in two cups boiling water.. Stir for two to three minutes until gelatin is dissolved.
- Stir Frozen sherbet into hot gelatin mixture, stirring until sherbet is melted and incorporated into the gelatin.
- Place gelatin mixture into the refrigerator for 15 minutes until it begins to thicken, but don't let it set up completely.
- Pour partially thickened gelatin mixture into Graham cracker crust, smoothing it with a spatula.
- Place in refrigerator for 3 hours, or overnight, to allow it to set up.
- Cut into eight equal portions and serve. Top individual servings with whipped cream if desired.