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No-Bake Greek Yogurt Pie

A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.

Prep Time
20 mins
Chilling Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 10 servings
Calories: 331 kcal
Course: Dessert
Cuisine: American

Ingredients

COOKIE BASE
  • 1 1/2 cups graham cracker / cookie or even digestive cookie crumbs (180 grams)
  • ¼ cup butter melted (56 grams)
YOGURT FILLING
  • 5 tablespoons milk (whole or 2%)* (75 grams)
  • 1 tablespoon gelatine (or 4 sheets)
  • 1 cup cream whole, heavy or whipping cream (at least 30% fat) (230 grams)
  • 2 cups any flavour greek yogurt (remove from fridge 30-45 minutes before using)* (480 grams)
  • 2 tablespoons powdered/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
    Cup of Yum
  1. 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
  1. In a medium bowl beat cream until thick peaks form.
  2. 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.
  3. 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

  • To make with gelatine sheets - Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.
  • In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.
  • This pie can also be made with regular yogurt, instead of 5 tablespoons of milk use 2 tablespoons of milk and 2 tablespoons of cream.
  • For the Berry Sauce
  • In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.
  • You could also make a cold berry sauce, place the berries sliced or chopped in a bowl and stir in 1-2 tablespoons of granulated sugar. Let sit 30-60 minutes then spoon over the yogurt pie. Keep refrigerated.
  • The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.
  • 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
  • 1/4 cup + 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • pinch cinnamon if desired
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice

Nutrition Information

Calories 331kcal (17%) Carbohydrates 25g (8%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 42mg (14%) Sodium 229mg (10%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 506IU (10%) Vitamin C 1mg (1%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 331

% 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.