Raspberry Cream Pie

So other day we were feeling really raspberry-ey. And oreo-ey. We made a little something that’s a combination, something that looks like this..

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A raspberry cream pie, with oreo crust!  Using very simple ingredients.

This is taken from The Pioneer Woman’s website.   Here.

Here’s what:

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Here’s How:

Take 25 oreos. Place them in a food processor.

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Crush em!

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Then put them in a plate, and add the 4 tablespoons of melted butter, and mix.

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Press them into a regular pie pan, covering the sides.

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Bake the crust for about 3 or 4 minutes at 350 F or 176 C.

Place one cup of Raspberries in a plate and mash them with a fork.

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Sprinkle 3 tablespoons of sugar, and allow them to sit for about 20 minutes.

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In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.)

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Beat on low until combined, about 1 minute.

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Pour in one cup heavy cream and whip on low for 30 seconds.

Stop mixing and crape down sides with a rubber spatula, then turn on mixer to medium-high and mix for two minutes, until mixture is thick.

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Turn off mixer, and fold in the raspberries.

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Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm.

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Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Enjoy!

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Voila!  :)

-The Messy Sisters

Raspberry Cream Pie

Ingredients

  • 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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