Name: Greek Yogurt and Fruit Pie
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 375 ml (1 1/2 cups) chocolate cookie crumbs; 30 ml (2 tbsp) icing sugar; 60 ml (1/4 cup) unsalted butter, melted; 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)

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

With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine the cookie crumbs and icing sugar. Add the butter and mix until the crumbs are completely moistened. Spread over the bottom and edges of a 23 cm (9-inch) round and 2.5 cm (1-inch) deep tart pan with a removable bottom. Press lightly. Bake for 12 minutes. Let cool completely.

Filling

In a bowl, combine the yogurt with half the icing sugar (60 ml / 1/4 cup). Set aside.
In another bowl, whip the cream with the remaining sugar until it forms stiff peaks. Set aside.
In a small microwave-safe bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt in the microwave oven for about 20 seconds. Drizzle in the yogurt mixture, whisking vigorously (see note).
With a spatula, gently fold the whipped cream into the yogurt mixture. Gently fold in the fruit. Immediately pour into the crust. Refrigerate for 2 hours or until the filling has set.

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.

Greek Yogurt and Fruit Pie

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Perforated Quiche and Pie Plate