Instructions: Spoon half of the pistachio ice cream into the prepared crust and smooth the top with the back of a wooden spoon. Spread half of the orange sorbet over the ice cream. Repeat with the remaining ice cream and then the sorbet. Sprinkle with sugared nuts. Cover the pie with plastic wrap and freeze it until the filling is completely set, at least 3 hours and up to 1 week. Serve frozen.

To make nuts: Preheat oven to 350 degrees. Combine the nuts, cream, sugar and salt in a small mixing bowl. Turn the mixture out onto a baking sheet and bake until nuts are golden, 6 to 8 minutes. Let them cool completely, then mix in 1 tablespoon candied orange peel, if you wish. Nuts will keep in an airtight container at room temperature for up to 1 week. -

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