Description
Easy, refreshing no-bake Blueberry Yogurt Pie with creamy filling and simple graham cracker crust. Perfect light dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 32 ounces (4 cups) plain Greek yogurt (full-fat or 2% is best for texture)
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, divided
- ½ cup fresh blueberries
- 2 tablespoons blueberry jam or preserves
- 1 tablespoon water
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix thoroughly until the mixture resembles wet sand. Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly.
- (Optional) Pre-bake the Crust: For a sturdier crust, pre-bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely.
- Make the Blueberry Yogurt Filling: In a large bowl, combine the Greek yogurt, sweetened condensed milk, lemon juice, and vanilla extract. Whisk until smooth and creamy.
- Fold in Blueberries: Gently fold 1 ½ cups of fresh blueberries into the yogurt mixture.
- Assemble the Pie: Pour the blueberry yogurt filling into the prepared graham cracker crust, spreading evenly.
- (Optional) Add Blueberry Topping: Arrange the remaining ½ cup of fresh blueberries on top of the filling.
- (Optional) Make Blueberry Glaze: In a small saucepan, combine the blueberry jam or preserves with the water. Heat over low heat, stirring constantly, until melted and smooth. Let cool slightly, then drizzle over the blueberries on top of the pie.
- Chill the Pie: Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
- Serve: Slice and serve chilled. Garnish with whipped cream or extra blueberries, if desired.
- Storage: Store any leftover pie in the refrigerator, covered, for up to 3 days.
Notes
- Berry Variations: Substitute other berries like raspberries, strawberries, or blackberries.
- Fruit Preserves Layer: Spread a thin layer of fruit preserves on the bottom of the crust before adding the filling.
- Individual Pies: Make individual pies using small graham cracker crusts or ramekins.
- Lemon Zest: Add a teaspoon of lemon zest to the yogurt filling for a brighter flavor.
- Store-Bought Crust: Use a store-bought graham cracker crust to save time.
- Vegan Option: Use a vegan graham cracker crust, vegan yogurt, and maple syrup or agave nectar instead of sweetened condensed milk.
- Adjust Sweetness: Taste the yogurt filling before adding the blueberries and adjust the amount of sweetened condensed milk to your liking.
- Prevent Soggy Crust: Brush the crust with melted chocolate before adding the filling.
- Freezing: Wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Greek Yogurt Choice: I highly recommend using full-fat or 2% Greek yogurt for the best texture. Non-fat yogurt can result in a slightly watery filling. If you only have non-fat, you can try straining it through cheesecloth for a few hours to remove excess liquid.
- Prep Time: 20 minutes
- Cook Time: 8 minutes