Berry Yogurt Pie with Press-In Pretzel Crust
This super simple, almost-no-bake dessert tastes like a cheesecake, but requires zero fuss. My Berry Yogurt Pie is made with probiotic packed greek yogurt, a few spoonfuls of your favorite jam and a homemade replacement for frozen whipped topping (a.k.a. Cool Whip).
Press In Pretzel Pie Crust
- 7 oz Pretzels or gluten free pretzels
- 1 stick Butter or sub 8oz coconut oil or vegan butter
- ⅓ C Sugar
Yogurt Pie Filling
- 4 oz Cream Cheese
- ⅓ C Powdered Sugar
- 1 ½ teaspoon Vanilla Extract
- 1 C Heavy Whipping Cream
- 16 oz Plain Greek Yogurt
- ⅓ C Fruit Preserves
Blitz the pretzels until they are relatively fine. Add the butter and sugar. Continue to blitz until the crumbs are uniform and begin clustering together.Dump the crust contents into your pie pan, carefully removing the blade of the food processor if necessary.Using your fingers, medium-firmly press the crust into place around the bottom and sides of the pan. Add softened cream cheese to a mixing bowl with vanilla and powdered sugar. Beat until smooth. Add in cream and continue to beat until stiff peaks form. NOTE: You can save a bit of time by adding the cream to the bowl with the cream cheese and beating it all together. It will result in a slightly less homogeneous consistency, but since I opt for adding chunkier preserves, it never bothers me a bit. When the stabilized whipped cream mixture is complete, add the preserves and yogurt, folding to incorporate. Once the crust has cooled completely - about 15 minutes on a cooling rack - simply pour in the filling. Level it with the back of a spoon or an offset spatula. If you have fresh berries, feel free to decorate with them atop the pie, or add a hidden layer underneath. Or do a little of both! NOTE: If you are going to freeze the pie, I recommend waiting to decorate until it is defrosted and ready to serve.Cover tightly and chill. Place it in the fridge for a minimum of 6 hours to set; alternately, you can stick it in the freezer for 2 hours to set up more quickly. Once chilled through, slice and serve. Enjoy!
- It should last a week in the refrigerator. or for up to a month in the freezer! Simply allow the yogurt pie to defrost overnight in the fridge before decorating and serving.
- Whether your jar is blueberry, apricot, strawberry, or raspberry, jam, jelly or preserves, ALL of it will work. Grape jelly? Check. Lemon curd? Yep. Your homemade jam from last season? Oh hell yeah!
- Don't have any jam, but have some super ripe bananas? Or maple syrup, agave or some honey? THOSE WORK TOO. Feel free to play and find your perfect pie flavor!
- In a rush? You can always opt to use a pre-made graham cracker crust from the store.
- If you need a shortcut and/or want to knock about $3 off the total cost of this yogurt pie, swap in a tub of whipped topping for the cream cheese, heavy cream, powdered sugar and vanilla. Aldi and other store versions sell tubs for about $0.80. If you're making a vegan yogurt pie and want the same shortcut, So Delicious and TruWhip both offer vegan options. Just note that the vegan versions won't save you any cash, just time.
Calories: 403kcalCarbohydrates: 43gProtein: 8gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 72mgSodium: 398mgPotassium: 163mgFiber: 2gSugar: 23gVitamin A: 808IUVitamin C: 2mgCalcium: 89mgIron: 1mg