Remake: Ree Drummond's GF Raspberry Cream Pie

With a sweet and creamy raspberry filling inside an Oreo crust, this version of Ree Drummond’s raspberry cream pie is gluten free and the perfect dish to bring to your next backyard BBQ!

Prep:
15
minutes
Cook:
5
minutes
TOtal:
375
minutes

Ingredients

  • 18-20 gluten free Oreos
  • 4 Tbsp. butter, melted
  • 6 oz. raspberries (about 1 cup)
  • 4 tsp. cane sugar, split
  • 1/2 c. heavy whipping cream
  • 1 c. Greek yogurt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the cookies until you have small crumbs. Then, add the melted butter and continue pulsing. Next, press the wet crumbs into your pie dish using clean fingers and/or the bottom of a measuring cup.
  3. Bake for 4-6 minutes until the crust is set. Then, allow it to cool completely before filling.
  4. In a small bowl, mash the raspberries with a fork. Then, sprinkle with 2 tsp. of sugar and set aside for a few minutes.
  5. In a medium mixing bowl, beat the cream until stiff peaks form.
  6. In another mixing bowl, beat or stir the yogurt. Then, fold in the raspberries and whipped cream.
  7. Spread the raspberry mixture over the pie crust. Finally, place in the freezer for at least 6 hours.
  8. Allow to sit at room temperature for 10-15 minutes prior to cutting and serving.