Blueberry Yogurt Cream Pie - - FabulousFoods.com

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Desserts

Recipes

Pies

Blueberry Yogurt Cream Pie

Rate it!
Votes (2) | Comments (0)

By Rebecca Baugniet

Posted April 21st, 2009

This article is reprinted with permission from 500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need (500 (Sellers Publishing)), by Rebecca Baugniet, (2007, Sellers Publishing)

500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need (500 (Sellers Publishing))

Servings:	6 - 8
Author Notes:	Yogurt is the twist in this blueberry pie that will keep you coming back for more.
Ingredients:	Crust: 1 cup graham cracker crumbs, about 16 graham cracers ground in a food processor 1/4 cup melted unsalted butter 1 tablespoon granulated sugar or honey 1 tablespoon all-purpose flour Filling: 1 envelope unflavored gelatin 2 tablespoons water 1 cup whipping cream 2 cups whole milk vanilla yogurt 1/4 cup granulated sugar 2 cups fresh blueberries
Instructions:	Prepare Crust: Preheat the oven to 350°F (175°C). Combine all the ingredients until they are well blended. Press evenly into a 9-inch (23-cm) pie plate, beginning in the center, and working outward until the crust covers the bottom and sides of the plate. If you find your fingers are too sticky to do the job nicely, wrap them in plastic wrap and then proceed. Alternatively, you can dust your fingers with sugar as required. Bake for 15 minutes. Transfer to a wire rack to cool completely. Prepare Filling: In a small saucepan, sprinkle the gelatin over the water. Set aside for a few minutes while you fill a large bowl with ice and cold water. Then cook the gelatin for 3 to 4 minutes, stirring continuously until it has dissolved. Pour the gelatin mixture into a metal bowl filled with 1/4 cup of the whipping cream. In a separate bowl, stir the yogurt and sugar together. Gently whisk the yogurt mixture into the metal bowl with the gelatin mixture, then set the bowl in the ice bath. Chill, stirring occasionally, for 10 to 15 minutes, until the mixture begins to thicken. Using an electric mixer, beat the remaining cream into stiff peaks. Gently fold the cream and 1 3/4 cups of the blueberries into the chilled yogurt and gelatin mixture. Pour the mixture into the cooled pie crust and place the remaining 1/4 cup blueberries over the filling. Refrigerate for 30 minutes, or until set. Variations: Raspberry yogurt cream Pie -- Prepare the basic recipe, replacing the blueberries with 2 cups fresh raspberries. Strawberry yogurt cream Pie -- Prepare the basic recipe, replacing the blueberries with 2 cups hulled and halved fresh strawberries. Cherry yogurt cream Pie -- Prepare the basic recipe, replacing the blueberries with 2 cups pitted cherries.