Yummy Yogurt Pie
Quick, simple to make, and goes down easily after a heavy meal. Doesn't get any easier than this. Even my five year old Grandaughter can make this.
Quick, simple to make, and goes down easily after a heavy meal. Doesn't get any easier than this. Even my five year old Grandaughter can make this.
- Carbohydrate 6.608 g
- Cholesterol 0.56 mg
- Fat 3.668 g
- Fiber 0 g
- Protein 0.84 g
- Saturated Fat 3.15644 g
- Serving Size 1 1 Serving (28g)
- Sodium 20.16 mg
- Sugar 6.608 g
- Trans Fat 0.2016 g
- Calories 63 calories
Step-by-step
- Gently combine whipped topping and yogurt in a large bowl until well blended. Do NOT use a mixer. Mix and fold by hand only until well blended.
- Pour into graham cracker crust.
- Place in refrigerator (uncovered) at least two hours or until set.
- Drizzle with melted chocolate or garnish of choice if desired.
Chilling the pie uncovered for at least two hours in the refrigerator is critical for achieving a firm, sliceable structure without excess surface moisture accumulating on the crust. Folding the components together by hand preserves the aerated structure of whipped dairy products, whereas mechanical mixers break down trapped air bubbles and produce a runny filling that fails to set properly.
- Use a 9-inch pie pan when transferring the filling if you are opting for a homemade crust rather than a store-bought format.
- Keep the assembled dessert refrigerated for up to 48 hours; longer storage causes the graham cracker base to absorb moisture and lose its crisp texture.
- Substitute Greek yogurt at a 1:1 ratio if a denser, less airy mouthfeel is desired, though higher moisture yogurts require an extra hour of chilling time.
- Avoid placing this dessert in the freezer, as thawed whipped topping and cultured dairy separate into an undesirable, watery consistency.
Proper refrigeration ensures clean slices when serving. Maintaining consistent cold temperatures prevents the delicate emulsion from breaking down.
