This Strawberry Yogurt Pie is the perfect no-bake dessert for warm weather gatherings. It combines a rich, tangy cream cheese filling thickened with gelatin and yogurt, set over a buttery graham cracker crust. The result is a slice that is both creamy and refreshing, with a beautiful presentation thanks to the fresh strawberries layered on top. Its an elegant yet simple dessert that requires no oven time, making it ideal for summer parties, potlucks, or when you want a sophisticated treat without the heat. The balance of sweet honey, vanilla, and bright orange zest cuts through the richness of the cheese, creating a memorable flavor profile.
Strawberry Yogurt Pie
Description
This Strawberry Yogurt Pie is the perfect no-bake dessert for warm weather gatherings. It combines a rich, tangy cream cheese filling thickened with gelatin and yogurt, set over a buttery graham cracker crust. The result is a slice that is both creamy and refreshing, with a beautiful presentation thanks to the fresh strawberries layered on top. Its an elegant yet simple dessert that requires no oven time, making it ideal for summer parties, potlucks, or when you want a sophisticated treat without the heat. The balance of sweet honey, vanilla, and bright orange zest cuts through the richness of the cheese, creating a memorable flavor profile.Ingredients
Directions
-
Sprinkle the unflavored gelatin over the cold water in a small saucepan. Let it stand for 5 minutes to soften.
-
In a small measuring cup or bowl, beat together the milk and egg yolks until smooth and blended.
-
Add the milk and egg mixture to the softened gelatin in the saucepan.
-
Place the saucepan over low heat. Stir constantly with a rubber spatula, scraping the sides and bottom, until the gelatin is completely dissolved and the mixture is warm.
-
Remove the saucepan from heat and let the mixture cool to room temperature, stirring occasionally to prevent skin formation.
-
In a medium mixing bowl, beat the softened cream cheese, honey, orange zest, and vanilla extract until smooth and creamy.
-
Gradually add the plain yogurt to the cream cheese mixture, beating gently until fully incorporated and smooth.
-
Fold the cooled gelatin mixture into the cream cheese mixture gently but thoroughly until combined.
-
Chill the filling in the refrigerator for about 1520 minutes, until it begins to thicken slightly but is still pourable.
-
Pour the filling into the baked graham cracker pie shell. Smooth the top with a spatula.
-
Refrigerate the pie for at least 4 hours, or until completely set.
-
Just before serving, arrange the sliced strawberries in a decorative pattern over the top of the pie.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 681.7kcal
- % Daily Value *
- Total Fat 56.4g87%
- Saturated Fat 31.6g158%
- Cholesterol 488.6mg163%
- Sodium 709.3mg30%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 0.3g2%
- Sugars 8.4g
- Protein 35.5g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the gelatin mixture has cooled to room temperature before adding it to the cream cheese mixture. Adding it while too hot can cause the cream cheese to curdle.
Do not skip the chilling step before pouring into the crust. If the mixture is too runny, it may not set properly in the shell.
For best results, use fresh, ripe strawberries. If using frozen strawberries, thaw them completely and pat them dry with paper towels to prevent excess moisture from making the pie soggy.
This pie should be kept refrigerated at all times and served cold. It can be made up to 2 days in advance; add the strawberries just before serving to maintain their vibrant color and texture.
You can substitute the graham cracker shell with a vanilla wafer or digestive biscuit crust for a slightly different flavor profile.
