RASPBERRY CREAM PIE
Courtesy of Ree Drummond, The Pioneer Woman.
For her recipe go to www.foodnetwork.com/recipes/ree-drummond/raspberry creme pie.
The winter weather is dragging on and on. We had snow yesterday, on the 24th of March, can you imagine! So while we wait for the world to warm up, there's still time to enjoy some comfort food. That's what I'm making over the next two days- Shepherds Pie, Roasted Carrots and Raspberry Creme Pie.
Since the pie will taste even better after it's been in the freezer for a while, I 'm making that today. Here's the recipe and pictures of what I did. It's a really easy recipe. The hardest part for me was getting the food processor to work and the little cut I got on my finger when I tried to remove one of the cookies too near the blade. After i washed my hands and put on a bandaide, I was ready to begin.
25 chocolate sandwich cookies, such as Oreos (but of course Oreos!) plus cookie crumbs for serving.
4 tablespoons of butter belted
1 generous cup of raspberries, plus more for serving
Two 6-ounce containers of raspberry yogurt
3 tablespoons of sugar
One 3.4 ounce package instant vanilla pudding mix
1 cup of heavy cream
Whipped cream for serving
Preheat 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 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 onto a plate or bowl. 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. (as I am serving this tomorrow, once it is firm, I will put saran wrap on it, put it back into the freezer - letting it firm up before covering will keep the wrap from sticking to the pie.)
Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.