Fruit-Topped Greek Yogurt Pie

Made with Greek-style yogurt and cream cheese, this pie has a tangy, not-too-sweet flavor and a rich, creamy texture that works perfectly with a variety of fruit toppings. The recipe includes our fresh cherry topping, but there are a couple of variations in the recipe notes as well.

Fruit-Topped Greek Yogurt Pie

Fruit-Topped Greek Yogurt Pie

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This tangy combination of Greek-style yogurt, cream cheese and honey makes a rich, creamy pie filling that’s delicious with a topping of fresh cherries, strawberries or mixed berries.

Ingredients

  • 8 ounces cream cheese, softened (reduced fat is okay)
  • 1/4 cup raw honey
  • 1/4 cup milk
  • 1 envelope unflavored gelatin
  • 1 cup plain Greek-style yogurt
  • 9- inch single pie crust, baked and cooled (or a graham cracker crust)

For the cherry topping:

  • 4-1/2 to 5 cups fresh cherries, pitted (about 1-3/4 lbs)
  • 3 tablespoons sugar, or more if needed
  • 1 tablespoon lemon juice
  • 6 tablespoons water, divided
  • 1 tablespoon cornstarch

Instructions

  • Place the cream cheese and honey in a mixing bowl and beat with an electric mixer on medium-high speed until creamy and smooth. Set aside.
  • Add the milk to a small, heatproof prep bowl and sprinkle the gelatin over the top. Stir to combine.
  • Bring about 3/4-inch of water to a simmer in a small saucepan and set the bowl of milk and gelatin inside. Stirring constantly, heat the mixture until the gelatin dissolves completely. Remove from the pan and set aside for about 2 minutes to cool.
  • Add the cooled gelatin-milk mixture and yogurt to the cream cheese and honey and beat on medium-low speed until thoroughly blended.
  • Pour the filling into the baked pie shell, smooth the top and refrigerate until very firm, a minimum of 6 hours.
  • To make the topping, place the cherries in a medium saucepan and add the sugar, lemon juice, brandy and 4 tablespoons of water.
  • Cook over medium heat, stirring often, until the cherries are tender, 5 to 7 minutes. Taste and add a little more sugar if needed, then raise the heat to medium-high.
  • Whisk the remaining 2 tablespoons of water together with the cornstarch until well combined. Add to the cherry mixture and stir until the liquid has thickened to the consistency of a thick syrup. Transfer to a bowl and allow to cool. Cover and refrigerate until needed.
  • Just before serving, spread the cherry topping over the pie. Be sure to refrigerate any leftovers.

Tips for Making This Recipe

  • Recipe Variations: If cherries aren’t in season, you can replace them with 4-1/2 to 5 cups of strawberries (hulled and halved lengthwise), blueberries, raspberries or blackberries. The first time we made this pie, we used a medley of berries and spiked the mixture with a splash of rum.
Calories: 296kcal, Carbohydrates: 34g, Protein: 5g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 237mg, Potassium: 124mg, Fiber: 1g, Sugar: 20g, Vitamin A: 429IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 1mg
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