Recipe courtesy of Ree Drummond
Raspberry Cream Pie
Total:
2 hr 45 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

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

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

In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.

Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

IDEAS YOU'LL LOVE

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Butterscotch Pie

Recipe courtesy of Trisha Yearwood

Creamed Spinach

Recipe courtesy of Tyler Florence

Cream of Broccoli Soup

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking