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Raspberry Cream Pie

A piece of raspberry cream pie on a plate
Prep Time
15 min
Cook Time
5 min
Yields
12 servings

Chocolate sandwich cookie crust is filled with a creamy raspberry and vanilla pudding mixture.

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ingredients

25
chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4
tbsp butter, melted
1
generous cup raspberries, plus more for serving
3
tbsp sugar
2 6-oz
containers raspberry yogurt
1 3.4-oz
package instant vanilla pudding mix
1
cup heavy cream
Whipped cream, for serving
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directions

Step 1

Preheat the oven to 350ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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