Raspberry Cream Pie
- prep time15 min
- total time 20 min
- serves 12
Chocolate sandwich cookie crust is filled with a creamy raspberry and vanilla pudding mixture.
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
1. Preheat the oven to 350ºF.
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.
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.
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.
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.