No-Bake Greek Yogurt Pie
User Reviews
4.7
No-Bake Greek Yogurt Pie
Description
This No-Bake Greek Yogurt Pie combines a buttery cookie crumb crust pressed into a springform pan with a smooth yogurt filling. The filling consists of Greek yogurt sweetened with powdered sugar, stabilized with gelatin dissolved gently in warm milk, then folded into whipped heavy cream. This method results in a firm yet airy texture once refrigerated for several hours or overnight.
The pie’s flavor is mildly tangy from the Greek yogurt and subtly sweetened, with the whipped cream contributing richness. The cookie base provides a crunchy contrast to the creamy filling, creating textural interest. It can be served topped with fresh berries or berry sauce for an added fruity note and visual appeal.
Preparation involves no baking, convenient for warm weather or when oven use is limited. The recipe allows variations, such as using gelatin sheets or regular yogurt with adjustments in milk and cream. The assembled pie should be kept refrigerated and can be stored for up to 3 to 4 days, ensuring freshness.
Ingredients
COOKIE BASE
- 1 1/2 cups graham cracker crumbs 180 grams, or cookie or digestive cookie crumbs
- ¼ cup butter 56 grams, melted
YOGURT FILLING
- 5 tablespoons milk 75 grams, whole or 2%
- 1 tablespoon gelatine or 4 sheets
- 1 cup heavy cream 230 grams, whole or whipping cream, at least 30% fat
- 2 cups Greek yogurt 480 grams, any flavour, remove from fridge 30-45 minutes before using
- 2 tablespoons powdered sugar icing sugar
*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.
**Depending on how sweet your yogurt is you may want to increase or decrease the sugar. You can always taste it to see.
Instructions
COOKIE BASE
- Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
YOGURT FILLING
- In a medium bowl beat cream until thick peaks form.
- In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
- Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!
Notes
- If using gelatin sheets, soak them in water until softened, then dissolve in warm milk without boiling before mixing into the yogurt.
- Regular yogurt can be substituted by adjusting the milk and cream proportions: use 2 tablespoons milk and 2 tablespoons cream instead of 5 tablespoons milk.
- The berry sauce can be made by cooking berries with sugar, cornstarch, water, and lemon juice until thickened, then chilled before topping the pie.
- A quicker cold berry topping can be prepared by macerating berries with granulated sugar and refrigerating before serving.
- Store the pie covered in the refrigerator; it stays fresh for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 229mg | 10% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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