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

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.


  • 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


  1. 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.
  2. Add the milk to a small, heatproof prep bowl and sprinkle the gelatin over the top. Stir to combine.
  3. 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.
  4. Add the cooled gelatin-milk mixture and yogurt to the cream cheese and honey and beat on medium-low speed until thoroughly blended.
  5. Pour the filling into the baked pie shell, smooth the top and refrigerate until very firm, a minimum of 6 hours.
  6. To make the topping, place the cherries in a medium saucepan and add the sugar, lemon juice, brandy and 4 tablespoons of water.
  7. 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.
  8. 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.
  9. Just before serving, spread the cherry topping over the pie. Be sure to refrigerate any leftovers.


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.