Monday, October 22, 2012

Raspberry Cream Pie


Happy Monday! I'm about to ruin your diet!

I've seen this pie featured in various forms on different food blogs since I started blogging 4 years ago. And what's easier than a freezer pie? Not much, I'll tell ya. You mix, you press, you freeze, and then you have dessert and everyone loves you.

I made this months ago and have been sitting on this since because, well, no good reason. I just never got around to posting the recipe. But it's delicious, and I will probably make this with frozen berries at least a dozen times this winter. You should, too!

Raspberry Cream Pie
(Adapted from The Pioneer Woman)

25 chocolate creme sandwich cookies
4 T. unsalted butter, melted
1 heaping cup fresh or frozen raspberries
3 T. sugar
12 oz. raspberry yogurt (not low- or fat-free, it'll be too runny)
1 3 oz. package instant vanilla pudding mix
1 c. heavy cream

Heat the oven to 350* F. In a food processor, crush cookies until they're nothing but fine crumbs. Stir in the melted butter until it's all good and combined. Press into the bottom of a pie plate and bake, not more than 5 minutes. Set aside and cool completely.

In a small bowl, add half the raspberries. Crush with a fork, then add the remaining berries. Add in sugar, stir all together to combine, and set aside. (Do not let sit more than 15 minutes.)

In the bowl of a mixer fitted with a paddle attachment, combine yogurt and pudding mix. Beat on low for 1 minute. Switch to the whisk attachment and pour in heavy cream. Whip on low for 30 seconds, stop and scrape down the bowl, then turn mixer to medium-high speed and whip for no more than 2 minutes, until yogurt-vanilla mix is thick.

Fold in berries, and pour into pie plate. Smooth over the top, and pop into the freezer for at least 2 hours. Pull out and let sit at room temp at least 5 minutes before serving.

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