Pioneer Woman Raspberry Cream Pie

This delicious Pioneer Woman Raspberry Cream Pie is a quick and simple dessert that’s both creamy and refreshing. Made with a chocolate cookie crust and fresh raspberries, it’s perfect for any occasion. You can easily customize it with ingredients you have on hand for a sweet, no-bake treat everyone will love!

Ingredients Needed

For the crust:

• 25 chocolate sandwich cookies (e.g., Oreos), plus extra crumbs for serving
• 6 Tbsp. salted butter, melted (about 3/8 cup)

For the filling:

• 1 1/4 cups fresh raspberries (about 6 oz), plus extra 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

For serving:

• Whipped cream

How To Make Raspberry Cream Pie

1. Prepare the crust: Preheat the oven to 350°F. Crush the chocolate sandwich cookies using a food processor or by smashing them in a zip-top bag with a rolling pin. Stir the melted butter into the crumbs until fully combined. Press the mixture into a pie pan, covering the bottom and sides. Bake for 3 to 6 minutes, just long enough to set the crust. Let it cool completely.
2. 2. Prepare the raspberries: Place the raspberries on a plate or in a pan and smash them with a fork. Sprinkle the sugar over the raspberries, stir, and let sit for 15 minutes to release their juices.
3. 3. Make the filling: In a large mixing bowl, combine the raspberry yogurt and the instant vanilla pudding mix (use only the dry powder). Beat on low speed for about 1 minute. Add the heavy whipping cream and beat on low for another 30 seconds. Increase the speed to medium-high and whip for 2 minutes until the mixture thickens.
4. 4. Assemble the pie: Gently fold the smashed raspberries into the whipped filling until just combined. Pour the filling into the cooled pie crust and spread evenly. Freeze for at least 2 hours until very firm.
5. 5. Serve: Once firm, cut the pie into slices. Top each slice with extra cookie crumbs, whipped cream, and fresh raspberries. Keep the pie in the freezer, allowing it to thaw for a few minutes before serving for easier slicing.

Recipe Tips

• Crush cookies finely for the best crust: Make sure to crush the cookies into small crumbs to create a firm and even crust. You can use a food processor or a zip-top bag with a rolling pin.
• Let the crust cool completely: After baking the crust, let it cool down fully before adding the filling. This prevents the filling from melting or sliding off.
• Freeze the pie until firm: For the perfect texture, freeze the pie for at least 2 hours to make sure it sets properly. This ensures the filling is thick and firm when you slice it.
• Use fresh raspberries for better flavor: Fresh raspberries give the pie a bright, natural flavor. If using frozen raspberries, make sure to thaw and drain them to avoid excess moisture.
• Top with whipped cream just before serving: Add whipped cream right before serving to keep it fresh and light. This prevents the cream from melting into the pie and keeps the topping fluffy.

How To Store Leftovers

• Refrigerate: Cover leftover Raspberry Cream Pie and store it in the fridge for up to 3 days.
• Freeze: Wrap leftover Raspberry Cream Pie in plastic wrap and aluminum foil before freezing. You can freeze it for up to 2 weeks. Thaw in the refrigerator for a few hours before serving.

Nutrition Facts

Serving Size: 1 piece (based on 8 servings)

• Calories: 507
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 196mg
• Potassium: 216mg
• Total Carbohydrate: 61g
• Dietary Fiber: 4g
• Sugars: 46g

More Pioneer Woman Recipes:

• Pioneer Woman Banana Cream Pie Recipe
• Pioneer Woman Key Lime Pie Recipe
• Pioneer Woman Chocolate Pie Recipe
• Pioneer Woman Peanut Butter Pie
• Pioneer Woman French Silk Pie​