No-Bake Berry Greek Yogurt Pie
A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek or Regular Yogurt. The Perfect Summertime Dessert.
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 at that time.
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.
Recipe Ingredients
- Graham crack crumbs – or crushed cookies, I especially like digestive cookies crushed
- Butter – salted butter
- Milk – whole or 2% milk
- Gelatine – powder or leaves
- Cream – whole, heavy or whipped cream, it should have at least 30% fat
- Greek Yogurt – or plain yogurt, flavoured or plain, see recipe instructions for more information
- Powdered sugar – powdered sugar will combine better with yogurt, depending on how sweet your yogurt is you may want to increase or decrease the sugar.
- Berries – Fresh summer berries are the best, although frozen will work too
How to make a Berry sauce
There is no extra sugar in this recipe, if you find it not sweet enough then you can always serve it with a berry sauce.
Ingredients
- 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
- 1/4 cup + 2 tablespoons sugar
- 1/2 tablespoon cornstarch
- pinch cinnamon if desired
- 2 tablespoons water
- 1/2 tablespoon lemon juice
In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.
How to make No Bake Yogurt Pie
Mix the graham cracker / cookie crumbs and melted butter, press down on the bottom of a springform cake pan or line a regular cake pan with plastic wrap. Place in the refrigerator while you make the filling.
In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, combine well.
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 stir together the greek yogurt and powdered sugar, then stir in the gelatine. Fold the yogurt/gelatine 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 before serving.
The difference between regular yogurt and Greek yogurt
The difference is that Greek yogurt has been strained to remove its whey, this makes it a thicker consistency than that of regular yogurt which is not strained, although they both have the same distinctive sour taste.
Can you substitute with regular yogurt?
Yes you can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream. Because regular yogurt is thinner, the extra cream is needed and less milk.
How to store it
The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.
Just like my Easy Yogurt Cake. Pick your favourite Yogurt flavor and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!
More No Bake Recipes
No-Bake Greek Yogurt Pie
Ingredients
COOKIE BASE
- 1 1/2 cups graham cracker / cookie or even digestive cookie crumbs (180 grams)
- ¼ cup butter melted (56 grams)
YOGURT FILLING
- 5 tablespoons milk (whole or 2%)* (75 grams)
- 1 tablespoon gelatine (or 4 sheets)
- 1 cup cream whole, heavy or whipping cream (at least 30% fat) (230 grams)
- 2 cups any flavour greek yogurt (remove from fridge 30-45 minutes before using)* (480 grams)
- 2 tablespoons powdered/icing sugar**
*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.
**Depending on how sweet your yogurt is you may want to increase or decrease the sugar. You can always taste it to see.
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
- 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!
Notes
- 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
- 1/4 cup + 2 tablespoons sugar
- 1/2 tablespoon cornstarch
- pinch cinnamon if desired
- 2 tablespoons water
- 1/2 tablespoon lemon juice
Nutrition
Need some help with Gelatin? Check it out here David Lebovitz
Updated from April 17, 2016.
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
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. 🙂
Hello!
I was wondering what type/brand gelatine sheets you use?
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.
I can’t believe this is no bake. It looks just as rich and creamy as the baked version.
Thanks Christie, it’s so easy and so good.
Beautiful cake and I love how simple it is!
Thanks Shelby.
Your pie looks beautiful and just my kind of flavors too.
Hi Caroline, thank you and I love those flavours too. Have a great day.
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! 🙂
Hi Sarah, hopefully we can make a bigger effort to eat together, enjoy the pie.
I adore using Greek yogurt in my cooking, this looks like the perfect treat to me!
Hi Kristen, thanks hope you enjoy it.
I love Greek yogurt. This pie looks so pretty and tasty.
Thanks Eileen, I love Greek yogurt also.
I’ll definitely be making this dessert. This is the perfect time of the year. I think my grandchildren may even like it.
Hi Ann, thanks again, hope you and your grandchildren enjoy it. Have a great week.
This greek yogurt pie looks AMAZING! This would be the perfect summer dessert!
Thanks Bethany, nice and light for the summer.
I totally believe in families eating together and Sunday was always special in our household. Great recipe and the color is beautiful. Happy Sunday!
Hi Marisa, thanks and have a great week.
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.
Hi Kim, thanks so much and what a great idea SundaySupper is. Have a great week.
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.
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.
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?
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.
This looks so good! I’m going to find time to make it!! I am so glad you shared it with us!
Thanks Renee, hope you enjoy it! And love being part of SundaySupper.