Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups strawberry sorbet, softened
2
containers (6 oz each) Yoplait® 99% Fat Free strawberry yogurt
1
cup frozen strawberries, thawed, chopped
1/4
cup rum
1/2
cup fresh strawberries
1/4
cup sugar
Preparation
Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Roll moistend fresh strawberries in sugar; garnish each slice of pie with sugared strawberries.
