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Lemon-Raspberry Ice Box Pie with Oreo Cookie Crust

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Lemon-Raspberry Ice Box Pie | Crumbs and Chaos An incredible pie - creamy lemon filling perfectly complemented by tart raspberries and Oreo cookie crust. #pie #lemon #Oreo www.crumbsandchaos.net

At our house we’ll take any reason to celebrate PIE, Pi Day (3-14) seems like a perfectly logical ‘holiday’ to me.

Plus, pie is my husband’s favorite dessert.

And now have a new favorite pie, lemon-raspberry ice box pie with Oreo cookie crust – it’s pictured below…and really, there are no words.

This pie is an absolute sensation – an Oreo cookie crust topped with a creamy, lightly lemon-y filling, covered in fresh raspberries and crowned with freshly whipped cream.  Pretty much heaven on a plate.

Aaaaand it’s so stinkin’ easy to make!  The Oreo crust is homemade, but you could easily use a store-bought Oreo crust or even a graham cracker crust, if you must.  Then all you do is beat together the filling and chill (that’s why they call it Ice Box ’cause the fridge is doing all of the work!).  If I was going to serve it to a crowd of people, I would go all the way and pile that baby with whipped cream.  But since it was going to be eaten over the course of a couple of days (although my husband was begging for more after his first piece and I wouldn’t allow it until the next day after I took the pictures!), I topped each piece with a squirt of canned whipped cream because I’m real fancy like that.

No matter how you decide to top it, make sure you have someone to share it with.  Otherwise you are likely to eat the whole thing all.by.yourself!

Lemon Raspberry Ice Box Pie | Crumbs and Chaos An incredible pie - creamy lemon filling perfectly complemented by tart raspberries and Oreo cookie crust. #pie #lemon #Oreo www.crumbsandchaos.net

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Lemon-Raspberry Ice Box Pie with Oreo Cookie Crust

Ingredients

    Oreo Cookie Crust:
  • 20 OREO COOKIES, coarsely broken
  • 2 Tablespoons BUTTER, melted
  • 3 teaspoons MILK
    • Filling:
  • 6 oz. FULL-FAT CREAM CHEESE, softened
  • 1 (14 oz.) can SWEETENED CONDENSED MILK
  • 1/3 cup FRESH LEMON JUICE
  • 1 teaspoon VANILLA EXTRACT
    • Topping:
  • 1 pint FRESH RASPBERRIES
  • FRESHLY WHIPPED CREAM

Instructions

    Make the crust:
  1. Preheat oven to 325°. Pulse crumbs in a food processor until finely crushed. Place the crumbs in a bowl, stir in butter. Mix well with your hands, add milk and mix again. Press into 9 inch pie pan, chill in fridge for 10 minutes. Bake for 6 minutes. Let cool completely before filling.
    2. Make filling:
  2. Beat together cream cheese and sweetened condensed milk until smooth and fluffy. Add the lemon juice and beat another minute. Stir in vanilla. Spoon filling into pie crust and cover loosely with foil. Chill for at least 2 hours or up to overnight.
  3. Before serving, top with raspberries and freshly whipped cream.

Notes

*You could also use a graham cracker crust, but the Oreo crust is really incredible.

*The raspberries must be completely dry before you put them on top of the pie or else you'll end up with water on top of your pie.

*Any berry would work equally well here.

http://www.crumbsandchaos.net/2013/03/lemon-raspberry-ice-box-pie-with-oreo-cookie-crust/

Recipe source: Pie by Ken Haedrich

pi-day-pies-button Stop on over and “Join the Pi Day Pie Party with Crazy for Crust and enter to win some fabulous prizes!”

This post is also linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday,Taste and Tell Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It 

 

About Becca@CrumbsandChaos

mother of 4, Christ follower, lover of food, energized by a great cup of coffee, collector of kitchen gadgets, thrilled by an awesome thrift store deal



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