July 1, 2016

Berry Yogurt Pie

A simple pie with a graham cracker crust, this no-bake berry yogurt pie is festive decorated with red raspberries, blueberries and strawberries.

Berries, berries, berries! They are everywhere, and I could not be happier. Feeling festive for the upcoming 4^th of July holiday,

I made a berry yogurt pie decorated with red raspberries, blueberries and hard-to-find black raspberries.

This was an easy, healthy red, white & blue dessert perfect for a crowd.

Each bite was cool and refreshing, and I loved the sweet berries with the tart yogurt.

For the no-bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

Then I pressed it into the bottom of a pie dish. After a half hour chilling in the fridge, I spread in the honey-spiked Greek yogurt filling on top.

I kept it simple decorating my pie with berry stripes, but you could do fireworks to go all out on Independence Day.

A simple pie with a graham cracker crust, this no-bake berry yogurt pie is festive decorated with red raspberries, blueberries and strawberries.

2 cups Greek yogurt
Non-stick cooking spray
10 graham crackers
5 tablespoons coconut oil, melted
1 tablespoon honey
1–2 cups berries (raspberries, blueberries, blackberries, strawberries—hulled & sliced)

Place the Greek yogurt in a fine mesh strainer over a bowl and allow it to drain while you prepare the crust.
Grease a pie dish with non-stick cooking spray. Place the graham crackers in a food processor and pulse until they become crumbs. In a large bowl, stir together the graham cracker crumbs and coconut oil until the mixture has the consistency of wet sand. Press into the bottom and up the sides of the prepared pie dish. Chill in the refrigerator for 30 minutes until the crust is set.
In a medium bowl, stir together the yogurt and honey. Spread in an even layer in the piecrust. Decorate the top with berries.
Store in the refrigerator.