Friday, August 6, 2010

Raspberry Cream Pie

I saw this at the Pioneer Woman and just had to try it. Well, let me tell you, it was fantastic! It was so easy to make, came together in a snap and was so summery and light! Just the perfect summertime dessert!

Raspberry Cream Pie

25 whole oreos
4 T butter, melted
1 c (generous) fresh raspberries + more for garnishing
3 T sugar
2 containers (6 oz each) raspberry yogurt
1 (3.4 oz) package instant vanilla pudding
1 c whipping cream


Preheat oven to 350. Crush oreos in food processor or by hand until fine. Add melted butter. Mix until well combined and press into a pie pan. Bake at 350 for 3-4 minutes until it is just set. Cool completely


Smash raspberries and sprinkle with 3 T sugar. Let sit for 15 minutes. With electric mixer combine both yogurts and instant pudding (just the powder). Pour in whipping cream and beat on low for 30 seconds. Scrape sides of the bowl and then mix on med/high for about 2 minutes, until mixture is thick. Gently fold in smashed raspberries until mixed in. Pour all this into the cooled pie crust. Freeze for about 2 hours until firm. Garnish with more crumbled cookies and fresh raspberries.

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1 comment:

  1. Love Pioneer woman, do you have her cookbook? It is the best. I saw this too and was wondering where I could get some raspberries in my one grocery store small town that is out. I need to get to the city!


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