Hamdi Saidani This Pioneer Woman Raspberry Cream Pie is a creamy and refreshing recipe, which is made with raspberry yogurt and an Oreo cookie crust. It’s the perfect no-bake dessert, ready in about 30 minutes, plus freezing time.
Pioneer Woman Raspberry Cream Pie Recipe Ingredients
- 25 chocolate sandwich cookies, such as Oreos, plus more crumbs for serving
- 6 Tbsp. salted butter, melted
- 1 1/4 cups raspberries, plus more for serving
- 3 Tbsp. granulated sugar
- 2 (6-oz.) containers raspberry yogurt
- 1 (3.4-oz) package instant vanilla pudding mix
- 1 cup heavy whipping cream
- Whipped cream, to serve
How To Make Pioneer Woman Raspberry Cream Pie
- Make the Crust: Preheat the oven to 350°F. In a food processor, crush the cookies into fine crumbs. Mix in the melted butter. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 3 to 6 minutes, just to set the crust. Let it cool completely.
- Prepare the Raspberries: In a small bowl, mash 1 1/4 cups of the raspberries with a fork. Sprinkle the sugar over them, stir, and let them sit for 15 minutes to release their juices.
- Mix the Filling: In the bowl of an electric mixer, combine the raspberry yogurt and the dry instant pudding mix. Beat on low speed for about 1 minute until combined. Pour in the heavy cream and whip on low for 30 seconds, then increase the speed to medium-high and beat for about 2 minutes, until the mixture is thick.
- Finish and Freeze: Turn off the mixer and gently fold in the mashed raspberry mixture until just combined. Pour the filling into the cooled pie crust and spread it evenly.
- Freeze Until Firm: Place the pie in the freezer for at least 2 hours, or until it is very firm.
- Serve: To serve, let the pie sit out for about 10 minutes to soften slightly. Cut into slices and top with extra cookie crumbs, dollops of whipped cream, and fresh raspberries.
Recipe Tips
- How to get a firm pie that slices cleanly? The two most important steps are to use instant pudding mix (not cook-and-serve) and to freeze the pie for at least 2 hours. The freezing step is not optional; it’s what gives the pie its firm, ice-cream-like texture.
- Can I use a different flavor of yogurt? Yes, this is a very versatile recipe. Strawberry yogurt with fresh strawberries would be a fantastic substitute. You could even use vanilla yogurt for a more classic cream flavor.
- How do I get a non-soggy crust? The quick bake in the oven is key. It helps to set the cookie and butter crust, creating a slight barrier that prevents the creamy filling from making it soft too quickly.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead frozen dessert. You can make it completely and store it, well-covered, in the freezer for up to a month.
What To Serve With Raspberry Cream Pie
This is a rich and refreshing dessert that is a complete treat all on its own. The combination of creamy, fruity, and chocolatey flavors needs no accompaniment other than the suggested toppings of whipped cream and fresh berries.
How To Store Raspberry Cream Pie
- Freeze: This pie must be stored in the freezer. Cover it tightly with plastic wrap to prevent freezer burn. It will keep well for up to one month. Let it sit at room temperature for about 10-15 minutes before slicing and serving to make it easier to cut.
Raspberry Cream Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a no-bake pie?
The filling itself is completely no-bake. The crust requires a very short 3-6 minute bake time just to set it, making this an incredibly easy and minimal-cooking dessert.
Why did my filling not get thick?
This usually happens if you accidentally use u0022cook-and-serveu0022 pudding mix instead of u0022instant.u0022 You must use the instant variety, which is designed to thicken with cold liquids. Also, ensure you are whipping the heavy cream into the mixture until it is visibly thick.
Can I use a different kind of crust?
Yes. While a chocolate cookie crust provides a wonderful flavor contrast, a standard graham cracker crust or a crust made from crushed vanilla wafers would also be delicious bases for this pie.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ranch Pizza Pie Recipe
- Pioneer Woman Pecan Pie Cobbler Recipe
- Pioneer Woman Oreo Pie Recipe
Pioneer Woman Raspberry Cream Pie Recipe
Description
A quick and easy frozen dessert pie with a creamy, no-bake raspberry filling made with yogurt and vanilla pudding, all in a crisp Oreo cookie crust.
Ingredients
Instructions
- Preheat oven to 350°F. Make the crust by pulsing the cookies and melted butter in a food processor. Press into a 9-inch pie pan and bake for 3-6 minutes. Let cool completely.
- In a small bowl, mash the raspberries with the sugar and let them sit for 15 minutes.
- In a mixer, beat the yogurt and the dry pudding mix. Pour in the heavy cream and whip on high speed until the mixture is thick, about 2 minutes.
- Gently fold in the mashed raspberry mixture.
- Pour the filling into the cooled pie crust and smooth the top.
- Freeze for at least 2 hours, or until very firm.
- Let the pie sit at room temperature for 10 minutes before slicing. Garnish with whipped cream and extra berries.
Notes
- u003cliu003eThe most important tip for this recipe is to freeze the pie for at least two hours; this is not optional and is essential for the pie to set up properly for slicing.u003c/liu003eu003cliu003eYou must use u003cemu003einstantu003c/emu003e vanilla pudding mix for the filling to thicken correctly.u003c/liu003eu003cliu003eFor the best results, use a food processor to get very fine, uniform crumbs for the cookie crust.u003c/liu003eu003cliu003eLetting the macerated raspberries sit for 15 minutes allows them to release their juices, which will create beautiful, flavorful streaks in the pie filling.u003c/liu003e
