Indulge in a delightful culinary creation that combines the vibrant flavors of berries with the creamy richness of yogurt, all encased in a crispy and unique crust made from Cheerios cereal. This Very Berry Yogurt Pie offers a tantalizing taste experience that will satisfy your cravings for a sweet and refreshing treat. With its vibrant purple hue and medley of berries, this pie is a feast for the eyes and a delight for the palate. Dive into the luscious layers of yogurt filling, bursting with the natural sweetness of berries, complemented by a hint of tanginess. The Cheerios crust adds an unexpected yet harmonious crunch, making each bite a symphony of textures. This recipe includes variations for a classic graham cracker crust and a gluten-free oat crust, catering to different dietary preferences. Whether you prefer a traditional or a healthier option, this pie is sure to become a favorite dessert.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE GREEK YOGURT PIE
A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.
Provided by Rosemary Molloy
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
- In a medium bowl beat cream until thick peaks form.
- In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
- Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 7 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 229 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
YOGURT BERRY PIE
Steps:
- Heat oven to 300°F.
- Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
- Combine strawberries, sugar and yogurt in bowl.
- Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
- Remove from freezer 30 minutes before serving. Cut into wedges.
Nutrition Facts : Calories 270 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 90 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
VERY BERRY YOGURT PIE WITH CHERRIOS CRUST
Easy and good. This is a great recipe for anytime.
Provided by Sharon Whitley @aggiemom20002000
Categories Pies
Number Of Ingredients 7
Steps:
- Heat oven to 350. Spray 9-inch glass pie plate with cooking spray. In medium bowl, stir crust ingredients (first 3 ingredients) until well blended. Press mixture firmly and evenly against bottom and side of pie plate. Bake 5-10 minutes or until set and just starting to brown; cool completely.
- In medium bowl, gently stir filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.
CHEERIOS™ TARTS WITH YOGURT AND BERRIES
Our whimsical tarts made with Cheerios, yogurt, raspberries and blackberries are a great afterschool or slumber party snack that can be ready in 30 minutes.
Provided by Cheri Liefeld
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Spray 24 mini muffin cups with cooking spray. In large saucepan, heat marshmallows, butter and cinnamon over medium-low heat about 2 minutes, stirring constantly, until marshmallows are melted. Remove from heat. Add cereal; stir until well coated.
- Spoon about 1 tablespoon cereal mixture into each muffin cup; press in bottoms and up sides of cups. Let stand until set.
- Just before serving, remove tarts from muffin cups. Top each with a small spoonful of yogurt and 1 berry.
Nutrition Facts : ServingSize 1 Serving
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
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.
BLUEBERRY YOGURT PIE
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Provided by MsBindy
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter and flour a 9 inch pie pan. Preheat over to 350°F.
- For the crust: Cream the butter and sugar.
- Add the egg and blend well.
- Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
- With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
- Refrigerate as you make the filling.
- Filling: Mix all the filling ingredients, except the blueberries until smooth.
- Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
- Bake for 50-60 minutes until the crust is browned and the custard has set.
- Chill well.
CHEERIOS PIE CRUST
Make and share this Cheerios Pie Crust recipe from Food.com.
Provided by For Goodness Bake
Categories Dessert
Time 10m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- crush cheerios in a ziploc bag with a rolling pin and pour into a medium bowl.
- Stir in sugar with a fork.
- Pour in melted margarine and mix with a fork until evenly combined.
- Pat mixture into pie plate.
Nutrition Facts : Calories 103.6, Fat 6.2, SaturatedFat 1.1, Sodium 133.1, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 1.2
Tips:
- To make a gluten-free crust, use gluten-free Cheerios or another gluten-free cereal.
- For a sweeter crust, add 1/4 cup of sugar to the Cheerios mixture.
- For a more flavorful crust, use a variety of berries in the filling.
- If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
- To make the pie ahead of time, bake it and then let it cool completely. Cover it with plastic wrap and store it in the refrigerator for up to 3 days.
Conclusion:
This Very Berry Yogurt Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy yogurt filling is perfectly complemented by the sweet and tart berries, and the Cheerios crust adds a fun and crunchy element. Whether you serve it for breakfast, lunch, or dinner, this pie is sure to be a hit.
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