Thursday, June 14, 2012

Raspberry Cream Pie

I was able to taste this pie at our friend's annual Pi Party back in March. It won best pie, almost hands down, it was amazing. We all sat there trying to figure out what was in it. Finally we asked. A couple weeks later a friend of mine made the pie but in a blackberry version with graham cracker pie crust and it was also amazing. I am telling you, you HAVE to try this pie. It is so good!
If you have never visited The Pioneer Woman's Blog then you are seriously missing out. She really has some amazing recipes. And I have read that her cinnamon rolls are amazing! Head on over to her site, the pictures are great!

Raspberry Cream Pie
from The Pioneer Woman


  • 25 whole Oreo Chocolate Sandwich Cookies
  • 4 Tablespoons Butter, Melted
  • 1 cup (generous) Raspberries
  • 3 Tablespoons Sugar
  • 2 containers (6 Ounce Each) Raspberry Yogurt
  • 1 package (3.4 Ounch) Instant Vanilla Pudding Mix
  • 1 cup Heavy Whipping Cream
  • Extra Raspberries For Garnish
  • Preparation Instructions

    To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes---just long enough for it to set.
    Cool crust completely.

    Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

    In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

    Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.


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