You know how your car feels when it’s been baking under the summer sun for a couple of hours and you get in and roll down the windows as quickly as you can because you think you’re going to suffocate? That’s how all of Austin felt yesterday, the city trapped under a giant magnifying glass. The high was 108 degrees, or maybe 109. I heard conflicting reports.
Despite our air-conditioned houses, cars, and offices, we all complained about it. Because it was really, really hot during the 30-second walk from my car into Eleanor’s preschool, and then during the 30-second walk back out. Whew! I barely made it. And to have it be so hot here, in Texas of all places, it boggles the mind!
Seriously, though, I knew this heat wave was coming, and I prepared — with pie. This was my first foray into the recipes of the Pioneer Woman. Oh, I’ve browsed before, but the butter content usually sent me running.
This recipe is by no means healthy, but it is low in butter. More importantly, it is cold and creamy. And pink. You’ll need 25 Oreos for your crust, which means you’ll have about 15 left over, if you’re counting. (Not that I was.) The pie has a homespun quality and seems like something that would have shown up at potlucks 50 years ago, you know, before everyone had air-conditioning. It would be perfect for a July 4th cookout, or just at your kitchen table on a hot June day.
Raspberry Cream Pie from the Pioneer Woman
25 Oreo cookies
4 T. butter, melted
1 heaping cup raspberries
2 T. sugar
12 oz. raspberry yogurt
1 (3.4-ounce) package instant vanilla pudding mix
1 cup whipping cream
whipped cream and raspberries for garnish
Preheat oven to 350 degrees (Don’t worry. You’ll only need it for a few minutes.) Crush the Oreo cookies and mix with the butter. Pour into a pie pan, and press crust into bottom and up sides. Bake in oven for three to four minutes, until set. Cool crust.
Mash raspberries, sprinkle with sugar, and stir. The original recipe called for 3 tablespoons sugar, but I knocked it down to 2, and the pie was still plenty sweet. Let raspberries rest 15 minutes.
Using an electric mixer, beat yogurt and pudding mix until combined. The mixture will look oddly orange, but keep going. Add cream, and beat on medium-high about 2 minutes, until mixture is thick. Stir in raspberries. Spread raspberry mixture over crust, and freeze at least 2 hours to set.
You’ll want to take this out at least a half hour before serving so that it’s creamy rather than icy. You can use whipped cream and raspberries to pretty it up a bit.