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Star Spangled Yogurt Pie {Ice Box or Freezer Style}
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Star Spangled Yogurt Pie {Ice Box or Freezer}

"Oh say can you sing?!" This 'Star Spangled' Yogurt Pie' is what I'm sweetly singing about! Greek Yogurt, whipped cream, and fresh strawberries in a graham cracker crust is simply divine!
Calories:
Author: Kim Lange

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham crackers crushed
  • ¼ cup sugar
  • cup butter

Yogurt Pie Filling

  • 2 cups strawberries Optional: 1/4 cup sugar or stevia, quartered +
  • 1 ½ cups Greek Yogurt I used Vanilla 100 Calorie Greek Yogurt, Strawberry or Vanilla
  • 3 cups whipped cream

Toppings

  • 4-5 strawberries sliced
  • ½ cup blueberries
  • Optional: Whipped cream Chocolate, Caramel or Nutella sauce.

Instructions

Graham Cracker Crust

  • In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9” pie pan or spring-form pan.
  • Refrigerate for 30 minutes before filling, or bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Greek Yogurt Pie Filling Steps

  • Hull strawberries and cut up in quarters. (Optional: add sugar and mix together).. Pulse 2 -3 times in blender (pulse with smaller portions) or food process to get smaller strawberry bits, set aside.
  • In a medium bowl, add Greek yogurt and whisk until creamy. Add in whipped cream and mix until incorporated well.(mixture will be thick)
  • Spoon almost half of the yogurt mixture onto the pie crust and level it out.
  • Add the strawberry mixture on top of the yogurt mixture layer, level out, then again layer with the rest of the yogurt mixture and level it out.
  • (Option: If you don’t want to layer, you can just add the strawberries to the yogurt mixture, mix until incorporated and add it the pie crust) and level it out.

Topping

  • Add sliced strawberries and blueberries to the top of the dessert and refrigerate (covered) for 3-4 hours or overnight or place pie in freezer, completely sealed until you are ready to serve.
  • Let it sit at room-temp for 15-30 minutes for easier cutting. Dip knife in hot water, so knife is warm for easier cutting of dessert, if desired.
  • Enjoy either refrigerated or frozen! Both are delicious!