Yogurt and Blueberry Pie with Granola Crust
Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components (granola, yogurt, and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.
Recipe information
Yield
makes one 9-inch pie
Ingredients
For the Crust
For the Filling
For the Topping
Preparation
Step 1
Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
Step 2
Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
Step 3
Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
Step 4
With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
Step 5
Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.
