Make sure the sorbet is super soft (really!) so that it can be blended together with cream and vodka and then refrozen. This makes for a refreshing and boozy pie perfect for any weather.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
4 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.

Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight. 

Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

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