Greek Yogurt and Honey Pie

A few summers ago my wife went to Greece with a group of youth and adults from church. When they returned they introduced my to Greek Yogurt.  It has a different texture and taste that your normal Yoplait.  My wife says in Greece it isn’t all that uncommon to eat a bowl with some honey for breakfast.

So naturally this recipe jumped out at me. Plus I’m a sucker for a great pic and this blogger is the goods.  just don’t get too forceful with the whipped items. Remember you want them light and fluffy.  I love the photo from the blog because I always read recipes that talk about whipping until peaks appear and I never have an idea what that looks like.


For the crust:

  • 1 1/3 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup rolled oats (not quick-cooking, please—they’ll just get soggy)
  • 3 tablespoons firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt

For the filling:

  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup Greek yogurt (or 1/2 cup sour cream plus 1/2 cup plain whole milk yogurt)
  • 1/2 cup honey
  • 1 1/2 cups heavy cream, chilled
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350°F. In a medium bowl combine graham cracker crumbs, oats, brown sugar, cinnamon and salt. Stir until evenly combined. Pour in melted butter and mix until moistened. Press into the bottom and up the sides of a 9″ pie plate as evenly as you can. Bake for 7 minutes or until crisped and slightly golden. Let cool completely.

Meanwhile, pour the packet of gelatin over the cold water and mix just until gelatin has dissolved. Let sit while you prepare the filling.

Combine Greek yogurt and honey in a bowl and stir until smooth. Set up a double boiler on the stove and bring the water to a light simmer. Pour in the gelatin and heat for about 1 minute, just until the gelatin is liquid. Add the yogurt/honey mixture, stir to combine, and remove from heat. Let cool.

Fit a stand mixer with the whisk attachment and add the heavy cream. Beat until stiff peaks form, adding vanilla halfway through whipping.

Gently fold in the yogurt mixture, being careful not to collapse the cream. Pour into cooled pie crust, cover and refrigerate for at least 4 hours.

Serve with fresh berries and a drizzling of honey.



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