3.1415926535897932384626433832 – my daughter can rattle this off as though she’s spelling CAT. She loves all things science and since today is March 14th, or 3/14. or 3.14, or Pi Day, it is a holiday to her. So, in honor of Natalie, I wish you a Happy Pi Day and give you an awesome recipe for a delicious pie.
A couple days ago, I watched an episode of Pioneer Woman on Food Network (the episode ‘Dinner’s All Done‘), and she made this frozen raspberry pie with a chocolate cookie crust. I decided right then and there that this pie would be the pie I make for Pi Day. I made two of these pies last night – one to go to school with Natalie today and one to be eaten by the family. (I have gotten a lot of grief lately for making goodies and giving them away, not leaving much for us. I’m learning my lesson. 🙂 ) If you have ever eaten the White Chocolate Raspberry Cheesecake at The Cheesecake Factory, this pie tastes similar to that. Absolutely delicious!
RASPBERRY CREAM PIE (by Pioneer Woman, Ree Drummond)
25 chocolate sandwich cookies, such as Oreos (I used 21 Double Stuff Oreos)
4 tablespoons butter, melted
1 generous cup raspberries (fresh)
3 tablespoons sugar
2 – 6 oz. containers raspberry yogurt
1 – 3.4 oz. package of instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving
Preheat oven to 350. To make the crust, crush the cookies in a food processor (or smash them in a ziptop bag with a rolling pin or mallet). Put a hand full of crumbs aside for topping later. Then, stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over and up the sides. Bake just long enough for it to set, 3-4 minutes. Let cool completely.
Rinse the raspberries and put in a bowl or on a plate. Smash them with a fork and then sprinkle on the sugar. Stir it all together and let it sit for 15 minutes.
In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix. Beat on low for about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. (The instant pudding and yogurt make a weird consistency so the bowl needs the scraping, especially underneath the batter.) Turn the mixer to medium-high speed and beat until thick, about 2 minutes. Turn off the mixer and fold in the raspberries until just combined.
Pour into the cooled Oreo crust and spread evenly. Freeze until very firm, about 2 hours. When serving, add whipped cream and Oreo crumbles on top. (As you might have seen in the picture at the top of this post, a bit of the pie is oozing out. I let it freeze for two hours, but the center still wasn’t frozen. This was just fine as it was nice and creamy and tasted scrumptious.)
Although there are three different steps to this pie, it is relatively easy. It is definitely worth making! I hope you give it a try and tell me what you think.