Lemon-Raspberry Icebox Pie With An Oreo Crust - cooking recipe

Ingredients

1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust)
Filling
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
Raspberries and Topping
1 pint fresh raspberry (plus more for garnish)
1 cup cold heavy cream
2 tablespoons powdered sugar, sifted

Preparation

If using a store-bought crust, prebake it according to package directions and let it cool.
Refrigerate crust until needed.
In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
Add in the lemon juice and continue beating for 1 minute.
Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
Shortly before ready to serve, scatter the raspberries evenly over the pie.
Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
Add in the powdered sugar and continue to beat until stiff but not grainy.
Spoon over the raspberries, smoothing it with a spoon.
Slice and serve right away, garnishing each slice with additional raspberries.