- 24 24 Oreos or Glutino’s Gluten-Free Version
- 3 tablespoons melted Non-dairy Butter
- 1 tablespoon melted Creamy Cashew or Almond Butter
- 2 pints Raspberry Sorbet
- Mini Chocolate Chips for Garnishing
- One batch of Coconut Whipped Cream
Coconut Whipped Cream
- 2 cans Full Fat Coconut Milk (Typically found in baking aisle), chilled in the refrigerator for 8 hours or overnight
- 2/ 3 cup plus 2 teaspoons Powdered Sugar
Place the sorbet on the counter to soften.
Next, place the chocolate sandwich cookies and melted butters in your food processor and blend until the cookies become sandy. No food processor? No problem! Smash the cookies in a large ziplock using a rolling pin or your fists. Just be sure to leave a crack for air to escape at the top. Afterwards, pour in the melted butters, and then shake it all together
Pour the cookie mixture into a pie pan and use your fingers to evenly spread and press on the bottom and up the sides to create the crust.
When the sorbet is soft enough to stir, spoon it into the prepared crust. Carefully and slowly spread the sorbet out until it reaches the sides.
Place the pie in the freezer for at least 3 hours before serving.
While the pie is chilling, prepare the coconut whipped cream and keep it in the fridge until needed. For the whipped cream, start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine).
Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. Discard the liquid.
Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.
After the pie has chilled, slice and serve it with my creamy coconut whipped cream and mini chocolate chips. Enjoy!