Raspberry Cream Pie
I have been on a major pie kick lately. I think they are the prettiest. And the yummiest. For Christmas I asked for the entire Baked: Explorations cookbook soley for the Mississippi Mud Pie recipe I spotted when leaving through one time in Barnes and Noble.
It’s wintertime. So when it comes to pie one would think cinnamony apple, pecan, sweet potato, or any other Thanksgiving carry over flavor that’s associated with warm comfort.
The odd thing about living in Southern California during January is that the average temperature for the past week has been quite literally the definition of perfect:75 degrees and sunny.
Not so normal.
So what does one pie craver/baker do when there are no snow days that demand any of those toasty, spicy classics?
You go to a BBQ and bring a frozen, fruity pie.
Raspberry Cream Pie
Amy and I have been eyeing this recipe since Ree Drummond (The Pioneer Woman) posted it this past summer.
It’s genius. Oreo cookie crust. Raspberries. Whipped Cream.
What could go wrong?
Unfortunately, I let it freeze for too long, and then thaw for too long, so when I actually got around to tasting it, it was a bit mushy and disappointing. The pudding that should have been secondary to the raspberry yogurt and puree and whipped cream came out way more in both flavor and consistency, which I was NOT thrilled with. I would advise following PD’s directions exactly, letting it freeze and thaw only just until your pie slicer can handle it. I can imagine the frozen moussy deliciousness. Ah, well, next time.
Regardless it came out looking beautiful. And it’s open to so much variation. I added a layer of raspberry sorbet underneath before the raspberry mixture, and I’m thinking of trying Yoplait Whips instead of regular in the future.
Raspberry Cream Pie, by The Pioneer Woman (http://thepioneerwoman.com/cooking/2010/08/raspberry-cream-pie/)
- 25 whole Oreo Chocolate Sandwich Cookies
- 4 Tablespoons Butter, Melted
- 1 cup (generous) Raspberries
- 3 Tablespoons Sugar
- 2 containers (6 Ounce Each) Raspberry Yogurt
- 1 package (3.4 Ounch) Instant Vanilla Pudding Mix
- 1 cup Heavy Whipping Cream
- Extra Raspberries For Garnish
- Raspberry Sorbet (optional)
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. 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 an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) 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 two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Spread a thin layer of raspberry sorbet onto the cooled pie crust. Pour raspberry/whipped cream mixture into pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.