Ingredient in this frozen yogurt pie
Alex and I spent quite a while on this pie, honing it to perfection. The challenge became our obsession, trying to get just the right flavors and textures. Creating homemade versions of processed foods is one of our favorite things (like ranch dip or granola bars). Of course, we accepted. And the result? This beautiful frozen yogurt pie! It’s delightfully icy, tangy sweet tart from frozen strawberries, and has a crunchy cinnamon oat crust. We gobbled it up—and we hope you will too. For this one, we wanted to cut back on the sugar. So many desserts taste like a sugar bomb. We’re okay with splurging for dessert, but why not have more nuance that allows real flavors to shine through? Here’s what we landed on for our yogurt pie:
Yogurt: We swapped artificially sweetened yogurt for organic whole milk yogurt. Strawberries: Real strawberries make the flavor here, instead of artificial flavors or colors. Maple syrup: The entire pie is naturally sweetened with pure maple syrup. Rolled oats: Instead of graham crackers, the crust is made of oats and cinnamon. Alex calls it an “oatmeal cookie crust,” which I love. Whipping cream: Instead of Cool-whip, we’ve used ½ cup of whipping cream.
How this frozen yogurt pie turns out
This yogurt pie is perfection. It’s got a pure strawberry flavor, and the oatmeal cookie crust is cinnamon-scented and lightly salted. In fact, it turned out way better than we expected! Light and refreshing, the yogurt pie is perfect to make up in advance and then pull out of the freezer for a dinner with friends (which we did, last night). Tell us: would you try it? Do you enjoy trying to slightly lower the sugar in desserts to let the all natural flavors sing?
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2 cups rolled oats 2 tablespoons pure maple syrup 1 teaspoon cinnamon ¼ teaspoon kosher salt 4 tablespoons cold salted butter 1 tablespoon cold water
For the filling
2 cups strawberries, tops removed and halved (12 ounces or ¾ pound), plus additional strawberries for decoration 1 ½ teaspoons vanilla extract 6 tablespoons pure maple syrup 2/3 cup whole milk yogurt ½ cup heavy whipping cream
