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Pier 4 Ice Cream Pie inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Pier 4 Ice Cream Pie

Dessert Vegetarian
This refreshing dessert features French vanilla ice cream with a vibrant lemon sorbet swirl, served with complementary fruit sauces. The technique of layering frozen elements creates visual appeal and balanced flavor. The contrast of rich vanilla and bright citrus makes this a perfect light ending to a seafood meal.
Prep Time 30 mins
Cook Time 10 mins
Inactive Time 240 mins
Total Time 280 mins
Servings 8

Ingredients

  • 1 1/2 cups Graham crackers (Finely crushed (about 10 full sheets))
  • 1/4 cup Granulated sugar
  • 6 tbsp Unsalted butter (Melted)
  • 1 1/2 quarts French vanilla ice cream (Slightly softened)
  • 1 pint Lemon sorbet (Slightly softened)
  • 2 cups Fresh raspberries (Plus additional for garnish)
  • 1/4 cup Granulated sugar (For raspberry sauce)
  • 1 tbsp Lemon juice (Fresh)
  • 3 whole Lemons (For lemon sauce)
  • 1/2 cup Water (For lemon sauce)
  • 1 tbsp Cornstarch (For lemon sauce)
  • 2 tbsp Butter (For lemon sauce)
  • 8 small Fresh mint leaves (For garnish)

Tools You'll Need

  • 9-inch pie plate
  • Small saucepan (for sauces)
  • Fine-mesh strainer
  • Mixing bowls
  • Rubber spatula
  • Knife or skewer (for swirling)

Chef's Tip

Allow the ice cream and sorbet to soften just enough to be workable but not melted. This ensures easier swirling while maintaining distinct flavors and avoiding a fully mixed result.

Instructions

  1. Prepare crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 30 minutes to set.
  2. Make raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5 minutes. Strain to remove seeds and chill.
  3. Make lemon sauce: Zest and juice the lemons. In a saucepan, combine lemon juice, zest, sugar, and water. Bring to a simmer. Mix cornstarch with a little water to create a slurry, then whisk into the lemon mixture. Cook until thickened. Remove from heat, whisk in butter, and chill.
  4. Assemble pie: Remove vanilla ice cream and lemon sorbet from freezer and let soften slightly. Spread half the vanilla ice cream into the chilled crust.
  5. Dollop spoonfuls of lemon sorbet over the ice cream. Add remaining vanilla ice cream on top.
  6. Using a knife or skewer, gently swirl the mixture to create a marbled effect, being careful not to overmix.
  7. Freeze pie for at least 4 hours or overnight until completely firm.
  8. Before serving, let pie stand at room temperature for 5-10 minutes to soften slightly for easier slicing.

Plating

Slice the pie and place each serving on a chilled dessert plate. Drizzle raspberry sauce on one side of the plate and lemon sauce on the other. Garnish with fresh raspberries and a small mint leaf.

Storage & Reheating

The assembled pie can be stored in the freezer, tightly wrapped, for up to 1 week. Sauces can be refrigerated separately for up to 3 days. For best texture, allow pie to soften slightly before serving.

About This Recipe

A refreshing signature dessert from Anthony's Pier 4, this ice cream pie balances the richness of French vanilla with bright lemon sorbet. The contrasting raspberry and lemon sauces complement the frozen elements, creating a light yet satisfying conclusion to a seafood dinner that captures the restaurant's elegant approach to classic flavors.

How did it turn out?

We'd love to hear about your experience making this recipe!