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Oh My! Yogurt Pie!

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The weather is hot and no one wants to turn on the oven to bake meringue on pies. So here is a quick way to make a refrigerated pie.


Large container of whipped topping (Cool Whip for example)
Graham cracker or chocolate 8” or 9” pie crusts (Keebler for example)
Regular yogurt, 6–8 ounces of your favorite fruit flavor (Dannon’s strawberry yogurt)
Fresh fruit for garnish (Strawberries or whatever fruit is in the yogurt)
Grated semisweet baking chocolate


Chilled mixing bowl
Double beater hand mixer (rotary beater will suffice)
Flexible silicone spatula—also chilled


Thaw the whipped topping beforehand according to the instructions on the package.
Place the topping in a bowl. 
Whip the yogurt into the topping in three portions.
Once everything is thoroughly blended, add the mixture into the pie crust. 
Make peaks and swirls on the top to decorate it. 
Chill the pie for about two hours. Remove from the refrigerator.
Grate the chocolate coarsely over the pie.
Slice the fruit to garnish the pie.
Place these ingredients decoratively on the chilled pie. 
Serve at the table on chilled glass plates.
This recipe serves eight.


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