A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek Yogurt. Healthy too!
I decided to make this amazing No-Bake Berry Greek Yogurt Pie.My daughters and I first discovered Yogurt Pie when we were grocery shopping one day. Boxed cake and pie mixes were not very big in Italy until about 5-7 years ago.
When we saw the Spring/Summer boxed Yogurt Pie we decided that we needed to try it. It was pretty darn good for a box. So when Spring would roll around and out would come The Desserts we would always grab a box of our favourite cake.
The other day when I was in the Super Market I noticed our favourite Yogurt Dessert was on the shelf. I also saw that I was not the only one gawking at the desserts.
Almost as if she was reading my mind a woman beside me commented “you always know when Spring has arrived” a third woman responded “if you want to eat an even better Yogurt Pie, I’ve got the recipe for you”.
Music to my ears. I don’t think the other woman was much interested, but I already had my pen and paper out of my purse.
I let her know that I was more than interested in her recipe. And this my friends is how my No Bake Berry Greek Yogurt Pie became one of the Italians favourite desserts.
He has already told me a couple of flavours he can’t wait to try. Even the Nutella Queen was not impressed that he ate the last slice, ok the last two slices.
No-Bake Greek Yogurt Pie
I decided to change the recipe up a bit by using Greek Yogurt instead of regular since it is thicker, and I used some milk instead of all cream.
My daughter and I decided that if you could eat a cloud this is what it would taste like. Soft, fluffy and absolutely amazing.
Just like my Easy Yogurt Cake. Pick your favourite Greek Yogurt flavour and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!
No-Bake Greek Yogurt Pie
Ingredients
COOKIE BASE
- 1 1/2 cups graham cracker / cookie crumbs** 180 grams
- 1/4 cup butter melted 54 grams
YOGURT FILLING
- 1/4 cup + 1/2 tablespoon milk 72 grams
- 1 cup whole or whipping cream 230 grams
- 2 cups any flavour greek yogurt (remove from fridge 30-45 minutes before using) 510 grams
- 1 1/4 sheets gelatin
Instructions
COOKIE BASE
- 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.
YOGURT FILLING
- Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes).
- In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.
- In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, when well combined add the gelatin/milk mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate 5 hours or overnight. Top with fresh fruit before serving. Enjoy!
Nutrition
Need some help with Gelatin? Check it out here David Lebovitz
Jill says
I love your recipes they are all so easy to follow and always taste delish. I really want to make this Greek yoghurt dessert but I can’t use gelatine
Could I use agar agar and if so how much ?
Rosemary says
Hi Jill apparently you can substitute agar and use half the amount of agar for gelatine. Let me know how it goes. And thank you, I am glad you like the recipes.
Shircin says
Can I make it without whipping cream?
Rosemary says
Hi Shircin, no you need the whipping cream in the recipe to make the cake work.
Ying says
This looks so delicious! I’ve a question though. I’ve the kind of instant powdered gelatine that doesn’t require heating. Do I still need to heat the milk before adding the gelatine?
Rosemary says
Hi Ying, I have never used instant gelatine, but it seems you don’t have to heat the milk, just make sure that it is mixed in completely. Hope that helps. Let me know how it goes.
Erin says
Absolutely perfect. Especially drizzled with salted caramel!
Love it, definitely a keeper, and look forward to making (and more importantly eating) it many more times in the future
Rosemary says
Hi Erin, sounds delicious, I will have to try it drizzled with salted caramel, can’t go wrong with that! Glad you enjoyed it. Have a great week. 🙂
Sandra says
Hello!
I was wondering what type/brand gelatine sheets you use?
Rosemary says
Hi Sandra, I used my local store brand (it’s actually a French grocery store chain Carrefour). But i’m sure any gelatin sheets would work, I actually added a link about gelatine maybe you could check that out. Hope it helps.
Megan @ MegUnprocessed.com says
Love no-bake pies!
Rosemary says
Hi Megan, thanks me too.
Christie says
I can’t believe this is no bake. It looks just as rich and creamy as the baked version.
Rosemary says
Thanks Christie, it’s so easy and so good.
Shelby says
Beautiful cake and I love how simple it is!
Rosemary says
Thanks Shelby.
Caroline says
Your pie looks beautiful and just my kind of flavors too.
Rosemary says
Hi Caroline, thank you and I love those flavours too. Have a great day.
Sarah @ What Sarah Bakes says
I absolutely agree! It’s a shame that sharing a meal with others has become such a challenge these days.
This cheesecake is going on my list of things to make, it looks delicious! 🙂
Rosemary says
Hi Sarah, hopefully we can make a bigger effort to eat together, enjoy the pie.
Kristen says
I adore using Greek yogurt in my cooking, this looks like the perfect treat to me!
Rosemary says
Hi Kristen, thanks hope you enjoy it.
Eileen says
I love Greek yogurt. This pie looks so pretty and tasty.
Rosemary says
Thanks Eileen, I love Greek yogurt also.
Ann says
I’ll definitely be making this dessert. This is the perfect time of the year. I think my grandchildren may even like it.
Rosemary says
Hi Ann, thanks again, hope you and your grandchildren enjoy it. Have a great week.
Bethany @ athletic avocado says
This greek yogurt pie looks AMAZING! This would be the perfect summer dessert!
Rosemary says
Thanks Bethany, nice and light for the summer.
Marisa Franca @ All Our Way says
I totally believe in families eating together and Sunday was always special in our household. Great recipe and the color is beautiful. Happy Sunday!
Rosemary says
Hi Marisa, thanks and have a great week.
The Finer Cookie/Kim says
It’s my first submission too! We’re starting together. Anyway, I love the look of your pie and I bet it tastes great. Nice post.
Rosemary says
Hi Kim, thanks so much and what a great idea SundaySupper is. Have a great week.
Stacy says
I love the story of how you got your recipe, Rosemary. No matter where I’ve lived, I find myself chatting with folks in grocery stores. It’s amazing what one can learn. Your yogurt pie came out beautifully!
Welcome to Sunday Supper! We are so happy to have you join us.
Rosemary says
Hi Stacy, Thank you so much it is a pleasure joining all of you at the Sunday Supper. And yes I always keep my hears open in the super market. Have a great week.
sherry says
I have never used gelatin sheets–actually never heard of them until I read your recipe. Could I substitute them for the packaged envelope dried gelatin and how much would I use?
Rosemary says
Hi Sherry, ok I discovered this, that 1 envelope of gelatin is equal to 2 1/4 – 2 1/2 teaspoons of powdered gelatin, which is equal to 3 1/2 sheets so therefore you would use about 1 teaspoon. Hope that helps. Happy Sunday.
Renee @ReneesKitchenAdventures says
This looks so good! I’m going to find time to make it!! I am so glad you shared it with us!
Rosemary says
Thanks Renee, hope you enjoy it! And love being part of SundaySupper.