Coconut-Raspberry Gelato Pie

The headnote says, “Why This Recipe Works: Ice cream pie isn’t just for kids; we wanted to make an easy yet sophisticated version using store-bought ingredients, for a layered ice cream pie with complex flavors. Our graham cracker crust was an easy starting point. And for a refreshing twist, we decided to use sweet-tart sorbet paired with coconut gelato for contrasting richness. We spread an even layer of sorbet into the crust followed by the gelato; mashing some fresh raspberries into the gelato before layering it into our pie allowed the two flavors to meld. Toasted and chopped macadamia nuts sprinkled on top gave a nod to the tropics and contributed crunch. You can use coconut ice cream in place of gelato, but it may be a little icy.”

1 cup raspberry sorbet

1 recipe Graham Cracker Crust (recipe below), baked and cooled (or store-bought)

1 pint coconut gelato

71⁄2 ounces (11⁄2 cups) raspberries, divided

⁄2 cup macadamia nuts, toasted

1 and chopped

HOT FUDGE SAUCE (OPTIONAL)

Scoop raspberry sorbet into large bowl and, using rubber spatula or wooden spoon, break up scoops of sorbet. Stir and fold sorbet to achieve smooth consistency. Spread raspberry sorbet into crust in even layer. Transfer to freezer while making coconut layer.

Scoop coconut gelato into clean bowl and work with rubber spatula to soften. Stir in 1 cup raspberries, mashing mixture with spatula until well combined. Remove pie from freezer and spread gelato mixture over sorbet in even layer. Place plastic wrap directly on surface of gelato and freeze until filling is completely frozen, at least 4 hours or up to 1 week.

Let pie sit at room temperature for 30 minutes. Halve remaining 1⁄2 cup raspberries, then sprinkle raspberries and macadamia nuts over top of pie. Serve. Serves 8.

GRAHAM CRACKER CRUST

8 whole graham crackers, broken into

1-inch pieces

3 tablespoons sugar

5 tablespoons unsalted butter,

melted and cooled