Greek Yogurt Pie With Granola Crust
I’ve had this recipe for ages and every time I make it, it never disappoints. It is the perfect brunch dessert dish if you ask me. It tries to be healthy but truthfully it isn’t. But in its defense, it’s fresh, not too sweet and made with Greek yogurt, granola, and topped with fruit, so I guess it’s not too bad, either. It can’t be all kale and almond, right?. One thing is for sure: this pie is a people’s pleaser.
For the crust:
- 1½ cups granola of ground (you could use store bought- I like the one by Whole Foods or make your own with this Pamela Salzman’s recipe)
- 1 stick of unsalted butter
For the filling:
- 2 cups Greek yogurt
- The juice of one lime
- 1 packet unflavored gelatine
- 3/4 cups warm water
- 1 can condensed milk
- Mixed berries, or strawberries, kiwi, and/or mango
How to make it
- Using a blender, grind the granola until it looks like powder.
- In a large pan, melt the butter and pour in the ground granola. Stir until golden. Enjoy the smell…
- Transfer to a pie dish and press the granola to create a crust. You can use parchment paper and press with your hands, or use the butter wrapper to do it. You can even it out by using the bottom of a glass or cup. Let it cool.
- Mix in the unflavored gelatin packet with warm water and stir until well combined. Let it sit for a minute. Stir again.
- Throw in the yogurt, lemon juice, and condensed milk into the blender and mix well. Then, add the gelatin mixture and blend again for one or two minutes.
- Pour in the yogurt mix on top of the crust and refrigerate overnight or until is fully set (from 4 to 5 hours).
- Decorate the top with fruit like mango, kiwi, or any kind of berries.
Shop the recipe
- Sagaform Picadilly Pie Dish
- Anthropologie Monique Pie Dish
- ‘Berry and Thread’ Juliska Ceramic Pie Dish
- Smeg ’50s Retro Style Blender
- Anthropologie Delilah Measuring Cups
- Chef’n Citrus Juicer
Please let me know if you make it!