Peach Yogurt Pie
Bursting with summer flavor, this no-bake Peach Yogurt Pie is the ultimate light and creamy dessert for warm weather gatherings. Featuring a buttery graham cracker crust, a luscious filling made with Greek yogurt and cream cheese, and beautifully ripe peaches layered throughout, this pie is as refreshing as it is indulgent. The addition of gelatin ensures a perfectly set texture, while the optional whipped cream and mint garnish add a touch of elegance. With just 25 minutes of prep time and no need for an oven, this chilled treat is a simple yet stunning way to showcase juicy, peak-season peaches. Perfect for backyard barbecues or an elegant weeknight dessert, this Peach Yogurt Pie is a crowd-pleaser you’ll turn to all summer long.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 1.5 cups Plain Greek yogurt
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 4 medium Peaches (fresh, peeled and sliced)
- 2 teaspoons Gelatin powder (unflavored)
- 1 tablespoon Cold water
- 1 cup Whipped cream (optional, for topping)
- 6 leaves Mint leaves (optional, for garnish)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for at least 15 minutes to set.
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the Greek yogurt, powdered sugar, and vanilla extract to the cream cheese, and mix until well combined and fluffy.
In a small microwave-safe bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
Microwave the gelatin mixture for 10 seconds to dissolve it completely, then stir it into the yogurt filling mixture, ensuring it is evenly incorporated.
Gently fold in half of the peach slices into the yogurt mixture.
Pour the filling into the prepared crust, spreading it out evenly with a spatula.
Arrange the remaining peach slices decoratively on top of the pie.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firmly set.
Once set, slice and serve chilled. If desired, top with whipped cream and garnish with mint leaves before serving.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 28.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 312 mg | 7% | |
*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.
