Raspberry Cream Pie

At the risk of suffering ridicule from a certain friend of mine, I present to you the perfect summer dessert from The Pioneer Woman.  (my friend has pw issues, but she's a little under the weather with the plague or something, so maybe she won't even notice)

This pie is simple, creamy, not too sweet, and just awesome.  Make one today.  And if you want to be a lazy slacker like me, just buy the crust instead of making it out of oreos.  It is still summer for pete's sake, don't do anything that's going to just lead to extra dishes later. 

Here's the recipe

Ingredients:

■25 whole Oreo Chocolate Sandwich Cookies


■4 Tablespoons Butter, Melted

■1 cup (generous) Raspberries

■3 Tablespoons Sugar

■2 containers (6 Ounce Each) Raspberry Yogurt

■1 package (3.4 Ounce) Instant Vanilla Pudding Mix

■1 cup Heavy Whipping Cream

■Extra Raspberries For Garnish

Directions:
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.


Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Also check this out.  Actual vegetables grown by my actual husband.  We've got butternuts out the wazoo, so if you've got recipes, by all means send them my way.

This was a pretty straightforward preparation of the squash.  I just peeled it and cut it into chunks.  I gave it a head start on cooking by placing it in a dish in the microwave with a bit of water at the bottom, covered it loosely and nuked it about 4 minutes.

Then I drained off the water and tossed the squash with salt, pepper, about 2 tbsp of olive oil, 2 minced garlic cloves, and just a touch of nutmeg. 

Then it was baked  uncovered until the squashies were tender...about 25 minutes.  At this point I tested it and thought it was a tad on the dry side, so I dotted the top of the dish with pats of butter, and a generous sprinkling of parmesan cheese, and put it back in about 4-5 more minutes.  Just delicious!!