Sorbet Meringue Pie

1/2 cup Better'n Peanut Butter
1/4 cup Marshmallow Creme
1 Tablespoon light corn syrup
1 container (5.1 ounce) rainbow vanilla mini meringue cookies
1 pint sorbet (your choice of flavor: lemon, mango, tropical, or peach), soften slightly
1 pint sorbet (your choice of flavor: raspberry, strawberry, blood orange or blackberry), soften lightly

In a medium bowl, combine peanut butter, marshmallow creme and corn syrup; stir until thoroughly combined. Set aside.

Spray a 9-inch pie plate with non-stick cooking spray. Arrange meringues, flat side down, on bottom and sides of pie plate. Spoon and spread one pint of sorbet over meringues, pressing gently onto meringues. Pour over all but 2 tablespoons of peanut butter sauce over sorbet, spreading to cover sorbet.

Freeze for 30 minutes or until sorbet is firm. Spoon and spread remaining pint of sorbet on top of peanut butter sauce. Drizzle with remaining 2 tablespoons peanut butter sauce. Freeze until firm, at least 1 to 2 hours.

Yield: 7 servings (one 9-inch pie)

*Note, remaining meringue cookies may be eaten or used in another recipe.

Nutrition Facts

Calories 211

Calories from Fat 11g

Total Fat 1.1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 115mg

Potassium .16mg

Total Carbohydrates 46g

Dietary Fiber 1.8g

Sugars 29g

Protein 2.3g

This store is owned and operated by My Brands as a service to the makers of Better'n Peanut Butter. Copyright © 2019 My Brands Inc. All Rights Reserved.


Order questions? Returns?
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Call Better'n Peanut Butter: 1-631-726-4434
Email: BetternPeanutButter

Order questions? Returns? Call (888) 281-6400
Monday-Friday 8am to 5:30pm EDT