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 or 1½ teaspoons gelatine powder
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!
Notes
Nutrition
Need some help with Gelatin? Check it out here David Lebovitz
Henry says
Does this really need to go in the fridge for 5 hrs or more ? Is there a way it could be made to serve almost right away?
Rosemary says
Hi Henry, yes it definitely needs to be refrigerated or it won’t firm up and I’m sure you will still taste the gelatine. If you don’t use the gelatine then it won’t firm up. 🙂
TL says
how much water ????? “fill a medium bowl” doesn’t tell me anything. I have to convert gelatin sheets to powdered gelatin.
Rosemary says
Hi TL if you are using powdered gelatine, then use 1 1/2 teaspoons and add it to the warmed milk (no need for water) and continue with the recipe. Let me know how it goes.
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. 🙂