I saw this recipe on thepioneerwoman.com one hot day, and it just looked to good to be true. We have still been picking huge numbers of raspberries over the past week, and I have been trying to find new and fun ways to use them up before they go bad or over-ripen on us.
This recipe was so easy to make, and it didn't involve turning on the oven at all! Since we don't have AC in our house, the thought of turning on the oven when it is 28C outside, and a cool 27C inside, is a little bit crazy.
These pies were ready so quickly, it really surprised me. And they looked so yummy, I had a hard time waiting for them to set in the freezer!
I made two pies with traditional red raspberries, and two pies with yellow raspberries. The red raspberries produced a more 'raspberry' tasting pie, but the yellow raspberry pie was really good as well.
I am sure you can use this recipe with any type of berry that you currently have an abundance of, just be sure to change the yogurt flavor accordingly. I think this would make an amazing strawberry pie, or a really great blueberry pie too!
The original recipe can be found here. This recipe makes 2 raspberry cream pies.
Raspberry Cream Pie
- 2 1/2 cups oreo crumbs
- 1/2 cup butter (melted)
- 2 to 2 1/2 cups raspberries
- 6 tbsps sugar
- 24 ounces raspberry yogurt
- 2 packages of instant vanilla pudding mix (Jello brand has a really good mix)
- 2 cups whipping cream
- Mix your oreo crumbs and butter in a bowl, then split the oreo crumb mixture between two pie plates
- Press the crumbs into a solid crust with the bottom of a glass, and up the sides of the pie plate with your fingers
- Place the two pie plates in the fridge or freezer so they can set while you make the filling
- Smash the raspberries in a bowl, and then cover them with the sugar. Let sit for about 15 minutes so they get all nice and juicy
- Mix the raspberry yogurt with the vanilla pudding mix until completely combined
- Add the whipping cream, and stir until mixed. Then beat on high for a couple of minutes; it will be nice and fluffy!
- Fold in the raspberries until evenly distributed, then pour into the prepared pie plates
- Place in your pies in the freezer to set for a couple hours.
- If not serving right away (if pie is going to be in the freezer longer than a couple of hours), cover with saran wrap after about half an hour. Then remove the pie so that it can properly thaw before serving.
- Serve with whipped cream, or more raspberries. Enjoy!