Active Time
25 Mins
Standing Time
12 Hours
Total Time
12 Hours 55 Mins
Yield
Serves 8
Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

How to Make It

Step 1

Preheat oven to 350°F. Place cookies, almonds, sugar, and salt in the bowl of a food processor; process until finely ground, about 15 seconds. Drizzle butter over top of mixture; pulse until combined, 5 to 6 times.

Step 2

Press crumb mixture into bottom and up sides of a lightly greased 9 1/2-inch deep-dish glass or ceramic pie plate. Bake in preheated oven until browned, about 12 minutes. Place on a wire rack, and cool completely, about 30 minutes.

Step 3

Place 2 cups of the ice cream in a bowl. Peel and dice 1 of the peaches; stir diced peach into ice cream. Spread ice-cream mixture over crust. Freeze about 2 hours.

Step 4

Spread sorbet over ice-cream mixture; freeze about 2 hours.

Step 5

Spread remaining 2 cups vanilla ice cream over sorbet. Freeze 8 hours or overnight.

Step 6

To serve, let pie stand at room temperature about 10 minutes. Meanwhile, peel and slice remaining peach into 1/4-inch-thick slices. Arrange peach slices around edge of pie. Mound raspberries in center of pie.

Chef's Notes

For the best flavor and most impressive presentation, top the pie with fresh raspberries and sliced peaches just before serving.