Blueberry Yogurt Pie
Indulge in the creamy, tangy goodness of a Blueberry Yogurt Pie, a no-fuss dessert that's as delightful to make as it is to eat. This crowd-pleasing recipe features a buttery graham cracker crust baked to golden perfection, filled with a luscious blend of Greek yogurt, cream cheese, and a hint of vanilla for a velvety, lightly tart filling. Topped with fresh, juicy blueberries and a glistening drizzle of blueberry jam, this pie is a celebration of vibrant flavors and textures. Perfect for summer gatherings or any occasion, the optional touch of lemon zest adds a refreshing citrus note that elevates every bite. Ready in under 30 minutes of active prep time, this easy blueberry yogurt pie serves up a slice of heaven with every forkful.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cups Plain Greek yogurt
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 0.5 cups Blueberry jam or preserves
- 2 tablespoons Water
- 1 teaspoon Optional: lemon zest
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust.
Bake the crust for 8–10 minutes, or until golden brown. Remove from oven and let cool completely.
In a large mixing bowl, beat together the Greek yogurt, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spread the yogurt mixture evenly over the cooled pie crust, smoothing out the top with a spatula. Refrigerate for at least 2 hours to allow the filling to set.
In a small saucepan over low heat, combine the blueberry jam and water. Stir until the jam has thinned out to a pourable consistency.
Once the yogurt filling is set, scatter the fresh blueberries over the top of the pie.
Drizzle the warmed blueberry jam mixture evenly over the blueberries, ensuring they are lightly glazed. Optionally, sprinkle lemon zest over the top for a hint of citrus brightness.
Refrigerate the pie for an additional 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 31.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
