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
- 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
- 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.
- 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.