Yogurt Pie Crust Recipes

YOGURT PIE CRUST

Make and share this Yogurt Pie Crust recipe from Food.com.

Provided by havent the slightest

Categories Dessert

Time 20m

Yield 2 8 inch pie crusts, 2 serving(s)

Number Of Ingredients 4

Yogurt Pie Crust image

Steps:

Sift flour and add salt.
Add yogurt to flour and blend in mixer.
Add cold water until flour is moistened.
Roll out on floured board.
Press desired amount into pie plate.

Nutrition Facts : Calories 504.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 10.6, Sodium 1203.5, Carbohydrate 99.2, Fiber 3.4, Sugar 4.2, Protein 15.8

Ingredients

2 cups flour
1 teaspoon salt
2/3 cup plain yogurt
3 -4 tablespoons cold water

JELLO AND YOGURT PIE

This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.

Provided by SReiff

Categories Gelatin

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Jello and Yogurt Pie image

Steps:

Dissolve jello in hot water.
Mix in yogurts.
Fold in container of Cool Whip.
Place into pie crust.

Nutrition Facts : Calories 287.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 1.4, Sodium 510.8, Carbohydrate 37.9, Fiber 0.5, Sugar 26.3, Protein 9.9

Ingredients

1 (3 ounce) box any flavor sugar-free jello
1/4 cup hot water
2 (6 ounce) containers any desired nonfat fruit yogurt
1 (8 ounce) container Cool Whip Lite or 1 (8 ounce) container sugar free Cool Whip Free
1 (9 inch) graham cracker pie crusts

COOL WHIP YOGURT PIE

If you are short on time you don't have to freeze it. It is a little soft but still works. If you have the time homemade crust is better

Provided by justtwoqt

Categories Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 3

Cool Whip Yogurt Pie image

Steps:

SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
SPOON into crust.
FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator
You can slice some strawberries on top if you want.

Ingredients

2 (6 ounce) containers strawberry nonfat yogurt
2 cups thawed Cool Whip Free
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz)

FROZEN YOGURT PIE

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

Provided by My Food and Family

Categories Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

Frozen Yogurt Pie image

Steps:

Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
Freeze 4 hours or until firm.
Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g

Ingredients

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 containers (6 oz. each) raspberry low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups fresh raspberries

LIME YOGURT PIE

This pie is a breeze to make because it takes advantage of a prepared crust. Make it first to allow it to chill in the refrigerator. -Rhonda Olivieri, East Earl, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 4

Lime Yogurt Pie image

Steps:

In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.

Nutrition Facts : Calories 243 calories, Fat 10g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

1 package (3 ounces) lime gelatin
1 1/2 cups key lime pie yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

STRAWBERRY YOGURT PIE I

An easy, refreshing freezer pie. Great for hot summer months.

Provided by Donna

Categories Desserts Pies No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

Strawberry Yogurt Pie I image

Steps:

Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
Freeze for at least 3 hours or overnight, if possible, until it's firm.
Remove from freezer and top with remainder of dessert topping. Store in freezer.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 36.1 g, Cholesterol 1.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.7 g, Sodium 220.8 mg, Sugar 26 g

Ingredients

2 (8 ounce) containers strawberry flavored yogurt
1 (12 ounce) container frozen whipped topping, thawed
1 cup strawberries, finely chopped
1 (9 inch) prepared graham cracker crust

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Provided by Dawn Perry

Categories pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

Blackberry Frozen Yogurt Pie With Cracker Crust image

Steps:

Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

Ingredients

6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
6 ounces/170 grams fresh or frozen blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup/240 milliliters heavy cream
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters full-fat Greek Yogurt

PEANUT BUTTER YOGURT PIE

Rich and creamy peanut butter in an Oreo crust. Made with just Greek yogurt and peanut butter, the tart peanut butter filling is loaded with healthy fats and protein. No-bake and simple prep make it a must try! Taken from the little bitty bakes website. For fewer calories you could used a low-fat crust or go crustless.

Provided by Nicoleg

Categories Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 3

Peanut Butter Yogurt Pie image

Steps:

In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or whipped cream, if desired.

Nutrition Facts : Calories 283.3, Fat 20.9, SaturatedFat 4.4, Cholesterol 0.3, Sodium 298.3, Carbohydrate 19.9, Fiber 1.9, Sugar 8.4, Protein 7.5

Ingredients

32 ounces vanilla Greek yogurt
3/4 cup smooth peanut butter
1 Oreo cookie pie crust

LEMON YOGURT CREAM PIE

Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Lemon Yogurt Cream Pie image

Steps:

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute equivalent to 1/3 cup sugar
1/3 cup lemon juice
1 1/2 cups fat-free lemon yogurt
1 teaspoon grated lemon zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
Optional: Lemon slice and mint

PUMPKIN YOGURT PIE

This recipe was inspired by Mirj's Recipe #13561. The crust is more of a "healthy" crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too.

Provided by Lalaloula

Categories Pie

Time 1h10m

Yield 1 9 inch pie

Number Of Ingredients 19

Pumpkin Yogurt Pie image

Steps:

For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
Let cool in the pan. Enjoy!

Ingredients

1 cup whole wheat flour
1/2 cup ground walnuts
1/2 cup walnuts, chopped
1/4 cup applesauce, unsweetened (might need 2 tbs more)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 cups pumpkin puree (I used a home-made one)
1 1/2 cups vanilla yogurt (can use low-fat)
1/2 cup applesauce, unsweetened
1/8 cup light brown sugar, packed
1/8 cup dark brown sugar, packed
2 eggs, beaten
1 pinch salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground vanilla bean
1/16 teaspoon clove

More about "yogurt pie crust recipes"

PERFECTLY FLAKY YOGURT-BUTTER PIE DOUGH - FOOD & WINE

Continue tossing the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough …
From foodandwine.com
5/5
Total Time 20 mins
Servings 1

Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes.
Using a pastry blender or two butter knives, cut the diced butter into the flour until the mixture resembles coarse meal. Using your hands, rub the mixture between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Using a sharp knife or a cheese plane, very thinly slice the remaining 3 tablespoons of butter and freeze the slices for 5 minutes.
Add the butter slices to the bowl. Toss gently to separate the slices and cut once or twice to combine them with the flour; the slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to stir and toss as you drizzle. Continue tossing the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month.

Yogurt Pie Crust Recipes

YOGURT PIE CRUST

Make and share this Yogurt Pie Crust recipe from Food.com.

JELLO AND YOGURT PIE

COOL WHIP YOGURT PIE

If you are short on time you don't have to freeze it. It is a little soft but still works. If you have the time homemade crust is better

FROZEN YOGURT PIE

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

LIME YOGURT PIE

This pie is a breeze to make because it takes advantage of a prepared crust. Make it first to allow it to chill in the refrigerator. -Rhonda Olivieri, East Earl, Pennsylvania

STRAWBERRY YOGURT PIE I

An easy, refreshing freezer pie. Great for hot summer months.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

PEANUT BUTTER YOGURT PIE

LEMON YOGURT CREAM PIE

Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri

PUMPKIN YOGURT PIE

This recipe was inspired by Mirj's Recipe #13561. The crust is more of a "healthy" crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too.

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