Strawberry Yogurt Pie
A light and refreshing strawberry pie made with yogurt.
Servings 4
Cost 5
Ingredients
- 1 envelope unflavored gelatin (about 2 ½ teaspoons)
- ¼ cup cold water
- 3 oz cream cheese, softened
- ¼ to ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 carton plain, vanilla or strawberry flavored yogurt (6 oz)
- 1 8 or 9-inch store-bought or graham cracker crust
- 2 cups strawberries, hulled and halved
- 2-3 tablespoons strawberry jelly melted
Instructions
- Put the water in a small microwave-safe bowl or custard cup. Sprinkle the gelatin over the water and let it stand for a minute or two to soften. The gelatin needs to swell a bit before it can be dissolved. Put the gelatin mixture in the microwave and heat for about 5 seconds or until it's just barely warm enough to dissolve the gelatin. Stir to dissolve gelatin, then let cool while you prepare the cream cheese mixture.
- In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla.
- Add whipping cream and beat with an electric mixer until soft peaks form. Stir in the yogurt and the cooled down (if it's too hot it could melt the cream) gelatin mixture.
- Spoon filling into graham cracker crust. Cover with a piece of wax paper and chill for 4 hours or until set.
- Hull about a pound of strawberries and halve. If they are large, halve and slice them into thirds. Arrange decoratively on top of pie.
- Soften strawberry jelly by heating it in the microwave for about 5 seconds and stirring. Drizzle over the strawberries or if you'd prefer, paint it on with a pastry brush. You can use the full ⅓ cup or less depending on how sweet your jelly is.
Notes
Not Too Sweet Basic Graham Cracker Crust: 1 ¾ cups graham cracker crumbs, 3 tablespoons sugar, 4 tablespoons melted unsalted butter, ⅛ teaspoon salt (omit if using salted butter). Mix all ingredients, press into shallow pie dish, bake at 350F for about 10 minutes.
