Sorbet Meringue Pie

1. 1

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

2. 2

   Set Aside.

3. 3

   Spray a 9-inch pie plate with non-stick cooking spray.

4. 4

   Arrange meringues, flat side down, on bottom and sides of pie plate.

5. 5

   Spoon and spread one pint of sorbet over meringues, pressing gently onto meringues.

6. 6

   Pour over all but 2 tablespoons of peanut butter sauce over sorbet, spreading to cover sorbet.

7. 7

   Freeze for 30 minutes or until sorbet is firm.

8. 8

   Spoon and spread remaining pint of sorbet on top of peanut butter sauce.

9. 9

   Drizzle with remaining 2 tablespoons peanut butter sauce.

10. 10

    Freeze until firm, at least 1 to 2 hours.

No nutritional information available.

No additional tips available.