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
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8 servings
- 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
Preparation:
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.
Filed under: Cakes & Pies, cherries, cream cheese, Greek yogurt
SOURCE: MyGourmetConnection.com
https://www.mygourmetconnection.com/recipes/fruit-topped-greek-yogurt-pie.php
looks like a love pie- i wouldn't have thought of yogurt in pie, but why not? it looks great!
justine
Posted by: justine | Reply
This looks fantastic!!! I love cheesecake but have never made a no-bake one yet. Definitely on my must try list!
Posted by: Niki | Reply
This pie recipe is as simple to prepare as it is delicious, that was delicious,
I`m thankful, thank you very much
inam khan
Posted by: Inam Khan | Reply
Yummmmm
Posted by: Rebecca Parafis | Reply
What "juice" does the gelatin-juice mixture refer to? It says to sofen gelatin over milk, but beat gelain-juice into the cream cheese & yogurt. Confusing.
Posted by: Karen | Reply
Hi Karen,
Thank you for bringing this error to my attention. The first few times I made this recipe I used cranberry juice to dissolve the gelatin but in further testing found that milk worked just as well and didn’t discolor the filling. I’ve corrected the mistake - sorry for the confusion.
Reply to: Karen's comment from Lynne Webb | Reply
Thanks for the help, it looks yummy. Will make it soon, and I'm already thinking of many topping variations with good summer fruit.
Posted by: Karen | Reply