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Creamy Orange Sherbet Pie

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes (plus, 4 hours to chill)

Cook time: 10 minutes

Servings: Makes 1 (9-inch) deep-dish pie


  • 1½ cups pretzel crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 2 (8-ounce) containers frozen whipped topping, thawed and divided
  • 1 pint orange sherbet, thawed
  • 1 orange, zested
  • orange zest curls, for garnish


Preheat oven to 350°F. Spray a 9-inch deep-dish pie plate with cooking spray.

In a medium bowl, stir together pretzel crumbs, melted butter, and sugar. Press mixture into bottom and up sides of prepared pan.

Bake until lightly browned, about 10 minutes. Let cool completely.

In a large bowl, stir together 1 container whipped topping, sherbet, and zest until combined. Spread into prepared crust. Freeze until firm, about 4 hours.

Dollop remaining whipped topping onto pie, and garnish with orange curls, if desired. Serve immediately.

Kitchen Tip: You’ll need about 3 cups of pretzel sticks for 1½ cups of pretzel crumbs.