This Greek Yogurt Pie has a baked, 4-ingredient date pie crust with fresh berries on top. Delicious and perfect for any summer vacation or party!
Greek Yogurt Pie
Looking for a wholesome, unbaked dessert that feels indulgent but secretly nourishing? This Greek yogurt pie with no baking date peel is just a thing. It is made from a creamy, sweet vanilla bean Greek yogurt filling, as well as naturally sweet dates, walnuts and almonds. Refreshing, lightweight and full of fiber, then added with fresh berries to a festive red, white and blue finish. Perfect for Memorial Day, July 4 or any summer day.
Why do you like it
When I tested it, I loved it so much that it was hard for me not to eat the whole pie! Even my husband-who Propose He doesn’t like dates–no partying about it. The creamy yogurt is full of chewy sweetness-jam, it’s so good.
- No oven required: Perfect for warm days
- Naturally sweet: The date adds a proper amount of sweetness to the crust.
- High fiber From date peel and fruit topping
- Festivals and fun: Red, white and blue make it a beautiful, healthier dessert for Memorial Day, July 4 or Labor Day weekend.
- Dietary Restrictions: Weight observer friendly, vegetarian, gluten-free, high fiber and anti-inflammatory
For more berry desserts that don’t need to be baked, try this little red, white and blueberry chores, strawberry and yogurt cream, and strawberry-free baked cheesecake.
What you need
Here is the ingredient for this simple grilled yogurt pie. See the recipe card below for exact measurements.
- Medjool date Because you soaked the date first, it is best to use a pit. If you use spot dates, the water will enter it, making them run through the water.
- nut: My favorite is the combination of walnuts and unsalted roasted almonds.
- Salt Bring out the flavor of nuts.
- Whole milk Greek yogurt It is creamy and has high protein.
- vanilla: Use vanilla bean paste for the best flavor, but vanilla extract can also be used.
- Orange peel For bright citrus flavor
- Honey sweet
- Mixed berries For beautiful, colorful toppings and extra fiber
How to make a yogurt pie
I love not having to turn on the oven in the summer, so all my summer activities repeat this baking pie! See the recipe card at the bottom for printable orientation.
- Preparation date: Soak the date in hot water for 15 minutes, then drain and dry. Cut them in half and remove the pit.
- Make a date – New York Crust: Put the soaked date, nuts and salt into the food processor and stir until the mixture is chopped. It should stay together when you press between your fingers.
- Add the crust to the pan: Transfer the date mixture to a pie dish sprayed with non-stick cooking spray. Use more spray to gently spray out the bottom of your hand or measuring cup, then gently press the shell down the entire pie board.
- Make the yogurt pie filling fill: Mix the yogurt, vanilla, orange peel and honey in a bowl and pour it over the crust.
- decorate: Place the berries on the yogurt. Cover it loosely with plastic wrap and refrigerate for an hour.
change
- nut: Swap walnuts or almonds for pecans.
- yogurt: Whole milk Greek yogurt will give you the creamiest texture, but you can use reducing fat if you like.
- Tangerine: Replace orange with lemon zest.
- Sweetener: Replace honey with agave or maple syrup.
- fruit: Use thinly sliced peaches, nectarines, plums, kiwis or mangoes instead of berries.
Storage
This Greek yogurt pie is best eaten on the day of making, because if you sit for too long, it will become very watery. Therefore, it is planned to be consumed within 24 hours of production.
My Test Kitchen Notes
I made a lot of desserts with Greek yogurt – like these lemon cheesecake cups and yogurt cream cream cakes – they are always lightweight. When testing this yogurt pie, here are some tips I extracted along the way:
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Use the thickest Greek yogurt you can find. I like fage or Stonyfield– They are much thicker than most other brands. If your yogurt is easily poured out when tilting the container, it may be too thin. In this case, I recommend filtering with the best texture first.
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Whole milk Greek yogurt is the best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. Definitely worth the extra fat and calories here!
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Want a firmer slice? Try adding 1½ teaspoons odorless gelatin– Just like I did in the Key Powder Yogurt Pie, for the sturdy set.
yield: 10 Serve
Service size: 1 /10
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Add the date to the bowl and cover with very hot water. Cover and let stand for 15 minutes. Drain, pat dry and cut in half to remove pits.
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Spray the 8-inch pie board with non-stick cooking spray and set aside.
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Add the date of soaking, nuts and salt to the bowl of the food processor with the blade attachment. Pulse together until the mixture is chopped. The mixture should stay together when pressed between fingers.
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Transfer the mixture to the prepared pie board. Gently spray your hands or flat dry measuring cups with non-stick spray, then gently press the shell to cover the bottom and sides of the pie board.
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In a medium bowl, mix together yogurt, vanilla bean paste, orange peel and honey. Pour the mixture into a pie board and smooth the mixture into a uniform layer.
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Arrange the fruits in the desired way. Cover loosely with plastic wrap before serving and refrigerate for 1 hour.
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Cut into wedges and use a small offset spatula to remove the slices.
The final step:
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**Best day (after sitting in the refrigerator for an hour) or the next day. There was a little water the next day.
There are some notes in the test:
- Use the thickest Greek yogurt you can find. I like fage or Stonyfield– They are much thicker than most other brands. If your yogurt is easily poured out when tilting the container, it may be too thin. In this case, I recommend filtering with the best texture first.
- Whole milk Greek yogurt is the best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. Definitely worth the extra fat and calories here!
- Want a firmer slice? Try adding 1½ teaspoons odorless gelatin– Just like I did in the Key Powder Yogurt Pie, for the sturdy set.
Serve: 1 /10,,,,, Calories: 251 KCAL,,,,, carbohydrate: 35 g,,,,, protein: 7 g,,,,, Fatty: 11.5 g,,,,, Saturated fat: 1.5 g,,,,, cholesterol: 4 mg,,,,, sodium: 40 mg,,,,, fiber: 5 g,,,,, sugar: 28 g
Make these summer desserts next
For more dessert ideas, check out these 3 delicious pie Satisfy your desires!
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These recipes are perfect with warm weather and long weekends – like this yogurt-free grilled pie!
If you make this healthy grill-free yogurt pie recipe, I would love to see it. Tag me in your photo or video Instagram,,,,, Tiktokor Facebook. And make sure to join Skinnytaste Community Look at everyone cooking!
