Marry Thompson This Raspberry Cream Pie Recipe is a creamy and easy recipe, which is made with chocolate sandwich cookies and raspberry yogurt. It’s the perfect summer dessert, ready after freezing for at least 2 hours.
Jump to RecipeRaspberry 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 Raspberry Cream Pie Recipe
- Make and bake the crust: Preheat the oven to 350°F. Crush the cookies in a food processor or in a sealed bag with a rolling pin. Stir in the melted butter. Press the crumb mixture into a 9-inch pie pan, covering the bottom and sides. Bake for 3 to 6 minutes to set the crust, then let it cool completely.
- Prepare the raspberries: On a plate, smash the raspberries with a fork. Sprinkle with the sugar, stir, and let the mixture sit for 15 minutes to allow the juices to release.
- Make the filling: In the bowl of an electric mixer, beat the raspberry yogurt and the instant pudding mix powder on low speed until combined. Pour in the heavy cream, increase the speed to medium-high, and beat for about 2 minutes, until the mixture is thick.
- Combine and freeze: Gently fold the smashed raspberry mixture into the filling. Pour the filling into the cooled pie crust and spread it evenly. Freeze for at least 2 hours, until very firm.
- Serve: To serve, cut the frozen pie into slices. Top each slice with extra cookie crumbs, a dollop of whipped cream, and fresh raspberries.
Recipe Tips
- How to get a non-soggy crust? Pre-baking the crust for a few minutes and letting it cool completely is the key. This creates a crisp barrier that prevents the creamy filling from making the bottom soft.
- Can I make this pie ahead of time? Absolutely! This is a perfect make-ahead dessert since it needs to be stored in the freezer. You can make it up to a week in advance.
- How do I get a thick, creamy filling? The instant pudding mix is the secret ingredient that helps the filling set up quickly and become thick and creamy when beaten with the yogurt and cream.
- What if I don’t have an electric mixer? You can make the filling by hand with a whisk. It will take a bit more arm power, but be sure to whisk vigorously until the mixture is noticeably thick.
What To Serve With Raspberry Cream Pie
This is a complete and refreshing dessert that is perfect on its own.
- A hot cup of coffee or tea to balance the sweetness
- A glass of cold milk
How To Store Raspberry Cream Pie
- Freeze: This pie must be stored in the freezer. Cover it well with plastic wrap or foil. It will keep for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before slicing to make it easier to cut.
Raspberry Cream Pie Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 24g
- Saturated Fat: 14g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s very similar! Because it’s a frozen dessert, the final texture is very much like a creamy, homemade ice cream pie.
Yes, but raspberry yogurt provides the best flavor to complement the fresh raspberries. You could use strawberry or a mixed berry yogurt for a slightly different taste.
Yes, to save time you can use a pre-made 9-inch chocolate cookie crust. There’s no need to bake it first.
Try More Recipes:
Raspberry Cream Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes6
minutes420
kcalA cool and creamy frozen pie with a crisp Oreo crust and a light, no-bake filling made from raspberry yogurt and fresh berries.
Ingredients
25 chocolate sandwich cookies
6 Tbsp. salted butter, melted
1 1/4 cups raspberries
3 Tbsp. granulated sugar
2 (6-oz.) containers raspberry yogurt
1 (3.4-oz) package instant vanilla pudding mix
1 cup heavy whipping cream
Directions
- Preheat oven to 350°F. Mix crushed cookies and melted butter; press into a pie pan and bake for 3-6 minutes. Cool completely.
- Smash raspberries with sugar and let sit for 15 minutes.
- Beat yogurt and pudding mix until combined. Add cream and beat on high speed until thick (about 2 minutes).
- Fold the raspberry mixture into the filling.
- Pour into the cooled crust and freeze for at least 2 hours until firm.
- Serve frozen, topped with whipped cream and fresh berries.
Notes
- Letting the crust cool completely is essential to keep it from getting soggy.
- The pie must be frozen for at least 2 hours to ensure the no-bake filling sets properly for clean slices.
- This is a perfect make-ahead dessert for parties and gatherings.
- Let the pie sit out for 5-10 minutes before slicing to make it easier to cut through.