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Blackberry Yogurt Pie
A refreshing, happy ending for a summer barbeque.
-
8
Servings
-
20 min
Prep Time
-
30 min
Cook Time
Ingredients
- 18 graham cracker squares
- 1/4 cup finely chopped nuts (almonds, pecans or walnuts)
- 1/4 cup Horizon Organic unsalted butter, melted
- 2 1/2 cups plain yogurt, strained
- 2 large eggs, lightly beaten
- 1/4 cup sugar
- 2 Tbsp. cornstarch
- 1 tsp. vanilla
- 1 1/2 cups fresh or frozen whole blackberries, thawed
Preparation
- To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt.
- Preheat oven to 325 degrees. Prepare crust.
- Pulverize graham crackers in blender.
- In a small bowl combine graham cracker crumbs and finely chopped nuts. Add butter and mix well.
- Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup mixture to garnish pie.
- Chill while you prepare filling.
- Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla.
- Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries.
- Bake about 30 minutes, until center is set.
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Tried-and-true delicious.
