Frozen Strawberry Yogurt Pie
This pie goes from a few gentle folds to a firm freezer set, with berries suspended in a light pink filling. A slightly softened slice gives way to a cool, creamy center above the graham crust.
Recipe link
Prep time15 min
Cook time0 min
Total time4 hr 45 min
- Course
- Dessert
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 190
Ingredients
Strawberry Yogurt Filling
- 16 oz strawberry yogurt
- As needed fresh strawberries (optional) — finely chopped; excess juice left behind
- 8–9 oz frozen whipped topping — thawed
Pie Crust
- 1 prepared 9-inch graham cracker crust — prepared; 9-inch
Garnish
- fresh strawberries — sliced thin
- whipped cream (optional) — optional
- mint (optional) — optional
Instructions
- Combine Yogurt and Strawberries: In a large mixing bowl, stir the strawberry yogurt and finely chopped strawberries for about 1 minute, until evenly blended.<br>16 oz strawberry yogurt, ½ cup fresh strawberries
- Fold in Whipped Topping: Using a rubber spatula, gently fold the thawed whipped topping into the yogurt mixture for 1 to 2 minutes, until no white streaks remain and the filling is light and evenly combined.<br>8–9 oz frozen whipped topping
- Fill the Crust: Spoon the filling into the prepared 9-inch graham cracker crust and smooth the top into an even layer.<br>1 prepared 9-inch graham cracker crust
- Cover and Freeze: Cover the pie with plastic wrap or a fitted pie cover and freeze about 4 hours, or until the center is fully firm and no longer moves when the pie is gently nudged.
- Soften Slightly Before Serving: Transfer the covered pie to the refrigerator at least 30 minutes before slicing. Allow up to 60 minutes if the pie has been frozen overnight or is still too firm to cut. It should remain cold and firm but allow a sharp knife to pass through it with steady pressure.
- Serve: Slice the pie and garnish with thinly sliced strawberries, whipped cream, or mint if desired.<br>fresh strawberries, whipped cream, mint (optional)
Notes
- Yogurt: Regular strawberry yogurt produces the soft, creamy texture shown in the process photographs. Greek-style yogurt will make the filling thicker and tangier.
- Strawberries: Chop the berries finely and leave any pooled juice on the cutting board or in the bowl so the filling does not become unnecessarily icy or soft.
- Mixing: Fold the whipped topping gently rather than beating it into the yogurt. Stop when no distinct white streaks remain.
- Make Ahead: The pie may be prepared, covered, and frozen up to 2 days before serving. Add fresh garnishes shortly before serving.
- Storage: Store the pie covered in the freezer for up to 1 week for best texture. Keep it frozen or refrigerated, and do not leave it at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F.
- Serving: For the neatest slices, dip a sharp knife into hot water and wipe it dry before each cut.
- Optional Finish: The photographed pie is covered with an additional layer of whipped cream and sliced strawberries. That finish is optional; the base pie may be served without it.
- Serving Suggestions: Finish a warm-weather meal of California Grilled Chicken Salad or Summer Lime Chicken Breasts with chilled slices of this pie.
Nutrition (Approximate Per Serving)
Yield
1 9-inch pie — Serving size: 1 slice
- Calories
- 190
- Carbohydrates
- 20 g
- Protein
- 5.5 g
- Fat
- 10 g
- Saturated Fat
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 80 mg
- Fiber
- 0.5 g
- Total Sugars
- 15 g
Equipment
- Large mixing bowl
- Measuring cup
- Rubber spatula
- 9-inch pie dish (Only if using a homemade crust.)
- Plastic wrap or fitted pie cover
- Sharp knife