K and I made Raspberry Cream Pie today as a special refreshing end of summer dessert. It was fairly easy to make and it tastes super yummy. The only problem we had was with the crust sticking to the bottom after it was done. If anyone has any suggestions or variations please let me know.We also used 2 cups of raspberries which in my opinion was way too much. Stick to the 1 cup otherwise it becomes a little too tart and overwhelming.
- 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 Oz) Instant Vanilla Pudding Mix (get small box not big one)
- 1 cup Heavy Whipping Cream
- Extra Raspberries For Garnish
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.