Raspberry Cream Pie
Selasa, 15 Oktober 2019
INGREDIENTS
25 chocolate
sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for
serving
4 tablespoons butter,
melted
1 generous cup
raspberries, plus more for serving
3 tablespoons
sugar
Two 6-ounce containers
raspberry yogurt
One 3.4-ounce package
instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for
serving
2. To make
the crust, crush the cookies in a food processor (or smash in a ziptop bag with
a rolling pin). Stir in the melted butter until combined. Pour into a regular
pie pan and press the crumbs all over the pan and up the sides. Bake just long
enough for it to set, 3 to 4 minutes. Let cool completely.
3. Put the
raspberries on a plate or in an empty pan. Smash them with a fork, then
sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
4. In the
bowl of an electric mixer, combine the raspberry yogurt with the instant
vanilla pudding mix (just the powder itself). Beat on low until combined, 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. Turn the mixer on medium-high
speed and beat until thick, about 2 minutes.
5. Turn
off the mixer, then fold in the raspberries until just combined. Pour into the
cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into
slices and top each slice with cookie crumbs, dollops of whipped cream and
extra raspberries.
source :www.foodnetwork.com