This pie is divine. Divine. It's the first thing in a long time that my husband has just raved about. I saw it on Ree Drummond's blog The Pioneer Woman a few days ago and absolutely had to make it, so I did the next day. It was just delectable. If this doesn't make you want to make it, I don't know what will.
My daughter was simply dying to eat this once I showed her the "pink pie". She devoured it, made a huge mess of the kitchen, and was so cute doing it that all I could do was snap pictures of her and her sticky face and hands.
This is perfect for those hot summer days (not that we've had many of those out here in Oregon lately) and most definitely uses those juicy, delicious summer raspberries. Make it before summer ends! You'll thank me. And the Pioneer Woman.
Raspberry Cream Pie
by Ree Drummond on The Pioneer Woman
25 whole Oreos
4 tablespoons butter, melted
1 cup (generous) raspberries
3 tablespoons sugar
2 6-oz containers raspberry yogurt
1 3.4-oz package vanilla instant pudding mix
1 cup heavy cream
To make the crust, preheat the oven to 350. Crush cookies in a food processor (or smash in a plastic bag with a rolling pin). Stir in melted butter until combined. Pour into a pie pan and press crumbs all over the pan and up the sides. Bake for 3-4 minutes - just long enough for it to set. Cool crust completely.
Place raspberries on a plate. 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 a mixer fitted with the whisk attachment, combine the yogurt with the pudding mix (powder only). 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 2 minutes, or until thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie crust and spread evenly. Freeze for 2 hours, or until very firm. Allow time to thaw before serving.
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