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.
180 graham cracker squares
1/40 cup finely chopped nuts (almonds, pecans or walnuts)
Perfect for the holidays, these tender, chewy cookies combine the bold flavors of ginger and molasses with a delicate lemony glaze. They’re even more delicious on the second day, but they may not last that long.