The Pioneer Woman Tasty Kitchen
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Raspberry Cream Pie

4.53 Mitt(s) 19 Rating(s)19 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 5

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Level: Easy

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Description

A sweet, creamy, cool treat for these last hot weeks of summer.

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

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.

10 Comments

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Wenjammer on 6.8.2014

This looks good. I’m going to make this with strawberries and strawberry yogurt, though. I LOVE raspberries but I HAVE strawberries :)

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susiebelle on 8.27.2010

This has turned out to be my son’s new favorite dessert EVER! But I have a question – my crust is sticking to the pie pan. Would spray oil make it too greasy? Any recommendations? Much thanks.

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babskitchen on 8.8.2010

Follow up: I am unable to edit my review so I just wanted to add here that I would recommend using the heavy cream instead of the half & half (all I had in the house). Although the pie set up fine, it did not hold up well in the fridge and turned semi soupy. Still delicious, however.

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outlawwithgrace on 8.7.2010

Ree, this looks absulutely amazing. I so want to try this now.

Thanks,

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kristinl on 8.5.2010

This was delicious! And so easy to make. An absolute keeper. Perfect for these hot summer days!

19 Reviews

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jana on 6.7.2014

A wonderful pie! I used a bought shortbread crust. I made the filling with light raspberry cheesecake yogurt, sugar-free cheesecake instant pudding, Splenda on the berries, and 1/2&1/2. It was so refreshing, and so easy. I’m going to make with all kinds of fruit and pudding combinations throughout the summer.

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Katy on 9.28.2011

This was sweet, cool, and delicious. Even my uncle who doesn’t like raspberries thought it was great!

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Amber W. on 5.3.2011

I absolutely love this recipe! Its so delicious and refreshing! Unbelievably stunning ;) There isn’t a thing I could say to improve it!

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stlsweety on 11.21.2010

I made this pie over the summer, and it was fantastic! Just reprinted the recipe to hand out to my friends before I forget. I didn’t change a thing, and it was spectacular. I froze mine, and then would let it sit for a bit on the counter so I could cut it.

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stephanie june on 11.8.2010

this went over well with my taste testers, but was not my favorite, so i’d only make it again upon request. my sister doesn’t eat cake, so this was a great option for her birthday! it was great for an august evening.

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