It’s so hot here. So horribly, oppressively hot. It’s so hot that I was all set to make a warm recipe yesterday afternoon—one I’m dying to share with you here—but my psyche wouldn’t allow it to happen. Yesterday was so hot, the thought of ingesting anything with a temperature higher than 40 degrees made me cry.

I don’t want to cry anymore.

So I wound up whipping up this incredibly quick and easy raspberry cream pie, which hit the spot just beautifully. And it’s totally simple, using just a few simple ingredients. It’s much simpler than a Raspberry Bavarian Cream (which we’ll make together sometime. yum.) but will decrease your time in the kitchen and give you more time to sit on the couch, fan yourself with the TV Guide, and figure out which northern state you’re going to start visiting in the summertime because there’s no way you can make it through another summer in Oklahoma.

Oh, sorry. I was talking about myself.

Throw 25 Oreos into the bowl of a food processor. Not 26. Not 24. 25 Oreos. It must be this exact amount or the whole recipe will absolutely be ruined.

Ruined!

Oh, and you can throw them in a Ziploc if you don’t have a food processor! Just crust them with a rolling pin.

I’m all about being flexible!

Just be sure to use 25 Oreos or everything will be a disaster.

Next, remove one Oreo from the bowl of the food processor.

Eat the Oreo.

Then replace the missing Oreo, grind them into crumbs, and forget that whole thing ever happened.

Dump the crumbs into a bowl…

And pour melted butter over the top.

Stir the crumbs together with a fork until the butter is evenly distributed, then pour the crumbs into a standard pie pan.

I love this pie pan more than anything in the world. It has seen me through some beauties. (Click here to see its history.)

Press the crumbs firmly into the bottom of the pan, coming up the sides about 3/4 of the way. Then bake the crust for 3 to 4 minutes in a 350 oven. This’ll just set the crust and make it stay together later. Remove the crust from the oven and let it cool completely before you make the rest of the pie ingredients.

When that time comes, pour some raspberries onto a place (or into a separate pie plate, as seen here.)

Mash them with a fork—feel free to leave a few chunks.

Sprinkle sugar over the top, stir it together, and allow the berries to sit or 20 minutes or so.

Now, grab a couple of regular containers of raspberry yogurt and dump them into the bowl of an electric mixer.

Then grab this. You heard me.

Then pour it right over the yogurt.

Instant vanilla pudding mix really can be a nifty ingredient. I make a pumpkin-gingersnap pie that contains a packet of this stuff, and I’ve loved it for years.

Don’t hate. Appreciate!

Now mix these two ingredients…

Until they’re combined and look really, really weird. Then you know you’re doing something right!

And now it’s time to ask yourself an important question: are you serious about the whole “cream” thing in Raspberry Cream Pie? You are? Good. Then you’ll be able to pour in a cup of the stuff without guilt.

Whip the mixture for 30 seconds, then turn it off. There’ll be clumps of the weird mixture up on the sides of the bowl.

Scrape the sides of the bowl with a rubber spatula.

Then turn on the mixer and continue to mix on medium-high speed (6 or 7 on a Kitchen Aid) for at least two minute, or until the mixture is very whipped and fluffy. It won’t look very raspberry-ish at the point…

But don’t worry. It will.

Throw the raspberries right into the bowl…

And gently fold the mixture together. The raspberries will take over and assert their prominence.

Much like my love handles have been doing lately.

Pour the fluffy pink stuff into the crust…

As my beloved brother Mike would say: “Oh, Lord.”

Spread it out and smooth out the surface…

The filling should be slightly higher than the crust. That’s what makes it pretty.

Now, stick the pie in the freezer, uncovered, for about 20 minutes. This’ll firm up the surface and allow you to then cover it in plastic wrap without disturbing the lovely cream. Freeze the pie for about an hour and a half or two hours before serving. You can go ahead and freeze the pie overnight if you’d like; just keep in mind it’ll be very firm when you remove it. If you’d like the pie to be a little softer, let it thaw in the fridge for 30 minutes or so.

Either way, it’ll be delicious.