Frozen Yogurt Pie

The tartness from the yogurt in this frozen yogurt pie is mellowed down by some honey and cream cheese. Top it with fruit and you have a delicious dessert.

This frozen yogurt pie is super easy to make. You can make it in individual little pies or in one 13 inch one. You can eat this as is or top it with your fruit of choice. You can also go ahead and make extra cookie crust and use it as a topping before you freeze it. Absolutely delish!

I like topping my pie with berries, peaches, mangoes or pineapple.

This is what you need for this delicious and easy frozen yogurt pie:

Serves twelve
2 cups (180 grs) of Graham cracker or Maria or Vanilla wafer crumbs
½ cup (63 grams) finely chopped walnuts
1/3 cup (67 grams) of sugar
8 TBS melted unsalted butter – cooled down
1 – 8 oz. (226 grs) package of cream cheese – at room temperature
½ cup (125 ml) plain yogurt
1/3 cup (113 grams) of honey
1 tsp. vanilla extract

Butter a 13 inch pie dish and set it aside. Heat your oven to 375 degrees F (190C).

Place the cookie crumbs, walnuts and sugar in a bowl. Mix well. Add the melted butter and mix thoroughly until it is all incorporated. Dump the crumbs into the pie pan and press them down until you have a uniform layer. Include the sides. Place the pan in the oven and bake for 7 minutes and remove from oven and cool down completely.

Place the cream cheese, yogurt, vanilla and honey in a bowl and beat until creamy and uniform. Transfer the cream into the cooled pie shell and spread evenly. Cover the pie dish with foil without touching the cream and freeze overnight.

Remove the pie from the freezer and allow sitting for about 5 minutes until a bit softened. Slice and serve as is or with your favorite fruits. Enjoy!

Pie no toppings – CALORIES 283.44; FAT 18.26 grs (sat 8.91; mono 4.09; poly 2.86); PROTEIN 3.54 grs ; FIBER 0.60 grs; CARBS 27.77 grs; CHOLESTEROL 41.75 mg; IRON 1.19 mg; SODIUM 152.16 mg; CALCIUM 44.90 mg

Print the Frozen Yogurt Pie Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • November 11, 2014

    Claudia Urquidi M.

    El pie de yogurt me salio delicioso. El utilizar yogurt en lugar de crema de leche lo hace aun mas sabroso aunque no parezca posible

  • November 12, 2014

    theFrugalChef

    Claudia! Que maravilloso! Es que este pie es uno de mis favoritos y si tienes razon! El yogurt hace toda la diferencia. Gracias por avisarme y que estes super bien! ~ Mary Ann

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