thepioneerwoman5.0
Raspberry Cream Pie
Ree Drummond's easy raspberry cream pie recipe is an almost no-bake dessert that uses simple ingredients and requires little time. It's refreshing for summer!
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
To make the crust, preheat the oven to 350°F. Crush the cookies in a food processor (or smash in a zip-top bag with a rolling pin). Stir in the melted butter until all combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake for 3 to ⏱️ 6 minutes—just long enough for it to set. Cool the crust completely.
2
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir it all together and allow to sit for ⏱️ 15 minutes.
3
In the bowl of an electric mixer, combine the yogurt with the pudding mix (just the powder itself). Beat on low speed until combined, about ⏱️ 1 minute. Pour in the cream and whip on low speed 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 the mixture is thick, ⏱️ 2 minutes.
4
Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled pie pan and spread evenly. Freeze until very firm, ⏱️ 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in the freezer, allowing time to thaw before serving.
Whipped cream, to serve
Nutrition Facts
calories
189 Calories
fat Content
14 g
fiber Content
1 g
sugar Content
13 g
sodium Content
181 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
41 mg
carbohydrate Content
14 g
saturated Fat Content
9 g
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