Friday, July 9, 2010

It's Summer Time!

One of my friends made a recipe similar to this a few months ago for a dinner party we had and everyone loved it. I modified it a bit to go along with a Thai Red Duck Curry dish that Natalie made for us last weekend. The coolness and the texture were really nice to finish off a spicy meal. I am hoping one day Nat will post the curry recipe. I keep having dreams about it.

30 Nabisco "Famous Chocolate Wafer" cookies, crushed (I used my food processor)
5 T butter, melted
1 pinch salt
1 t vanilla extract

Combine all ingredients and press into a pie plate that has been greased with cooking spray. Cook on 325 for 6-8 minutes until firm. Completely cool on a wire rack.

2 pints of your favorite sorbet. I used pomegranate, but I imagine lemon or coconut or raspberry would also be fantastic with this.

Set out sorbet until soft and spread evenly into pie with a spatula. Cover with plastic wrap and freeze until set about 30 minutes.

Meanwhile, make the whipped cream.

Whipped cream:
2 c whipping cream
1 t vanilla
1/4 c powdered sugar- add more to desired sweetness

Beat in a cold bowl until stiff. Top the pie with the cream and again cover with plastic wrap. Freeze at least two hours.

To serve: Remove pie from freezer 20 minutes before serving. Top with toasted almonds and coconut.

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