This Yogurt Pie dessert is perfect for the summer… Even as it’s ending! Also, it’s one that doesn’t require much preparation. I have to confess, that I am using canned fruit. I know, I know, I am in Guate where produce is available year round, but this dessert comes together so fast and so easy, it’s forgivable when you’re going to be hosting an unexpected lunch party. It’s been a while since I’ve had this on my Pinterest board marked up, and as soon as I knew we had family coming over for a weekend get together, I knew I had to try it.
This is a sweet, light and very forgiving dessert, as it’s mainly yogurt, you feel like you’re cheating. One thing I do recommend, is that you make this dessert the night before you are going to serve it. That way the pie won’t stay frozen that long and when it thaws it won’t create so much water. You can mix and match different types of fruit (peaches, kiwi, strawberries.. any kind of berries!).
I decided to prepare the graham crust from scratch, so I used what I had at home: Galletas Maria. These Costa Rican cookies are a staple in every central american home. I remember learning how to “cook” (well, technically chill) a pie made with whole Maria Cookies as the crust. Reading more about the company who makes them, I found out that they were established in 1919 in Costa Rica by a spanish businessman called Felipe Pozuelo. Fast forward to 1964, and they are acquired by Riviana Foods Inc.. I never realized there was so much history behind a brand that it’s been in my home since I can remember.
Frozen Peach Yogurt Pie
Adapted from Frozen Blueberry Coconut Yogurt Pie and Martha Stewart
One 9-inch pie
Ingredients for the Crust:
6½ounces graham crackers or Galletas Maria (12 crackers), finely ground (1½ cups)
2 ½ ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
Ingredients for Filling:
3 cups vanilla greek yogurt
1 29oz. can of Peaches, drained *See notes bellow
Directions:
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
- While the graham crust cools, you can prepare the filling. Drain the peaches from their syrup.
- Slice them, trying to make them the same size. Reserve about ½ a cup of peaches.
- Dice the reserved peaches and mix them with the yogurt.
- Evenly spread mixture into prepared graham cracker crust, top with peaches.
- Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.
Notes:
- I used Galletas Maria, a Costa Rican brand so famous across Central America, it’s a staple from our childhood.
- You can replace the Graham crust recipe for a pre-made crust.
- You can also replace the can of peaches with one pound of fresh peaches sliced thin.
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