No-Bake Talenti Sorbetto Pie with Meringue

1. Prepare the crust: Pulse 2 packages (18 to 20 full sheets) of graham crackers until fine crumbs. Add 12 tablespoons melted butter and mix well.
2. Form the first layer: Divide the crumb mixture in half. Press one half into the bottom of a 9” springform pan. Freeze for 10 minutes.
3. Add first sorbetto layer: Soften two pints of Talenti Cold Brew Coffee Sorbetto on the counter for 10 to 20 minutes. Spread evenly over the graham cracker crust.
4. Add second crumb layer: Sprinkle the remaining half of graham cracker crumbs over the Cold Brew Coffee Sorbetto layer. Freeze for 10 more minutes.
5. Add second sorbetto layer: Soften 1 to 2 pints of Talenti Roman Raspberry Sorbetto. Spread evenly over the second crumb layer.
6. Freeze: Freeze the assembled pie for at least 4 hours to overnight, or until firm.
7. Prepare the meringue: Beat 4 large egg whites and 1 cup granulated sugar in a heatproof bowl set over a saucepan with boiling water until all sugar is dissolved and the mixture is warm to the touch (about 160°F).
8. Whip meringue: Immediately transfer the warm egg white mixture to a stand mixer (or use a hand mixer) and beat on high speed until stiff, glossy peaks form.
9. Flavor meringue: Fold in a generous amount of vanilla extract or vanilla bean paste.
10. Finish and serve: Top the frozen pie with the meringue. Use a kitchen torch to toast the meringue until golden brown, or place under a broiler for a very short time, watching carefully to prevent burning. Enjoy!