Greek Yogurt and Fruit Pie

Greek Yogurt and Fruit Pie

  • Preparation 25 min
  • Cooking 15 min
  • Chilling 2 h
  • Servings 8
  • Nut-free
  • Egg-free
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Categories

Ingredients

  • Crust

    • 375 ml (1 1/2 cups) chocolate cookie crumbs
    • 30 ml (2 tbsp) icing sugar
    • 60 ml (1/4 cup) unsalted butter, melted
  • Filling

    • 430 ml (1 3/4 cups) plain Greek yogurt
    • 125 ml (1/2 cup) icing sugar
    • 125 ml (1/2 cup) 35% whipping cream
    • 15 ml (1 tbsp) powdered gelatin
    • 45 ml (3 tbsp) water
    • 750 ml (3 cups) fresh or frozen mixed berries (see note)

Preparation

  • Crust

  • Filling

Note from Ricardo

If using frozen berries, they should not be thawed before making the recipe.

A pie made of frozen fruit will be better on the same day while a pie made with fresh fruit will keep for up to 2 days.

Depending on the power of your microwave, gelatin will take more or less time to melt. Whisk vigorously when you stir the gelatin mixture into the yogurt or it will form small lumps. If this happens, the mixture won’t be as smooth, but equally good.

Personal Note