Frozen Blueberry Yogurt Pie
Indulge in the creamy, tangy delight of Frozen Blueberry Yogurt Pie, a no-bake dessert that's perfect for summer gatherings or any time you crave a refreshing treat. This easy-to-make recipe features a buttery graham cracker crust that perfectly complements the velvety filling made with a mix of plain Greek and blueberry yogurts, sweetened with a touch of honey and whipped cream for luxurious texture. Bursting with real blueberries in every bite, this pie is beautifully layered and frozen to create a luscious yet light dessert that’s as stunning as it is delicious. With just 20 minutes of prep time and no baking required, it’s the ultimate crowd-pleaser for busy schedules or when you need a fuss-free frozen dessert. Serve it slightly thawed for effortless slicing and enjoy the perfect balance of creamy, fruity, and crunchy goodness!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 cups Plain Greek yogurt
- 1 cup Blueberry yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 2 cups Fresh or frozen blueberries
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup to pack it firmly. Place the crust in the freezer to set while preparing the filling.
In a large mixing bowl, whisk together the plain Greek yogurt, blueberry yogurt, honey, and vanilla extract until smooth and well combined.
In a separate bowl, use a hand mixer or stand mixer to whip the heavy cream and powdered sugar until soft peaks form.
Gently fold the whipped cream into the yogurt mixture until fully incorporated, being careful not to deflate the cream.
Remove the pie crust from the freezer and pour half of the yogurt filling into the crust. Sprinkle half of the blueberries on top.
Pour the remaining yogurt mixture into the crust and smooth the surface with a spatula. Top with the remaining blueberries, arranging them evenly.
Cover the pie with plastic wrap or aluminum foil and freeze for at least 4 hours or until firm.
When ready to serve, let the pie sit at room temperature for 10–15 minutes to soften slightly for easier slicing. Cut into wedges and enjoy your Frozen Blueberry Yogurt Pie!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 27.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 177 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.
