Strawberry Greek Yogurt Icebox Pie Recipes

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NO-BAKE STRAWBERRY YOGURT PIE



No-Bake Strawberry Yogurt Pie image

Provided by Jessica

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs
2 tbs light brown sugar
7 tbs unsalted butter (melted)
2 5.3oz Vanilla Bean Müller® Ice Cream Inspired Yogurts
1 8 oz container whipped topping (I use Cool Whip)
2 tbs strawberry Jell-o powder
1/2 cup fresh strawberries (chopped)

Steps:

  • In a food processor, pulse graham crackers into a fine crumb. Add brown sugar and pulse a few more times to evenly distribute. Dumb mixture into a pie plate and pour melted butter on top. Stir it around with a fork until all of the crumbs are moistened and pack them down into the pie plate going about 1" up the sides. Set crust in the refrigerator while you prepare the filling.
  • In a large bowl, stir yogurt, whipped topping and Jell-o powder together until blended. Fold in chopped strawberries. Pour this filling into the prepared crust and smooth the top into an even layer. Cover pie with plastic wrap and chill in the refrigerator for 4-6 hours or until set. You can also set the pie in the refrigerator for a frozen pie, but it isn't as creamy out of the freezer.
  • Pie will stay fresh for up to 3 days stored in an airtight container in the refrigerator.

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.

Provided by Melissa Clark

Categories     pies and tarts, project, dessert

Time P1D

Yield 8 servings

Number Of Ingredients 12

1 pound thinly sliced strawberries (about 3 cups)
3 tablespoons/38 grams granulated sugar
2 teaspoons/6 grams powdered gelatin
1/2 teaspoon freshly squeezed lemon juice
3 tablespoons/42 grams unsalted butter, melted, plus more for greasing
3 1/2 cups/200 grams vanilla wafers (such as Nilla wafers) or about 1 3/4 cups crumbs
2 tablespoons/25 grams granulated sugar
10 ounces strawberries (about 2 cups)
1 cup/ 240 milliliters cold heavy cream
2 tablespoons/15 grams confectioners' sugar
13 vanilla wafers/45 grams, cut into halves
Whipped cream, sweetened or unsweetened

Steps:

  • For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
  • To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
  • To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
  • With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
  • Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
  • Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
  • Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
  • With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

STRAWBERRY GREEK YOGURT ICEBOX PIE



Strawberry Greek Yogurt Icebox Pie image

Simple, lightly sweetened Greek yogurt pie in a graham cracker crust covered with fresh strawberries.

Provided by Scarlet

Categories     Family Food Ideas And Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 Container of Ripe Strawberries
3 Cups Plain Greek Yogurt
1/2 cup Honey, Maple Syrup, or Agave
1 Graham Cracker Crust

Steps:

  • Whip your chosen sweetener into the Greek yogurt and then place back into the refrigerator to keep cool.
  • Remove stems and slice your strawberries lengthwise so that you have triangle shape slices.
  • Fill your graham cracker crust with the filling smoothing the top flat.
  • Arrange strawberries covering the pie in a pattern.
  • Stick the pie back in the refrigerator to set for 10 minutes or leave it there until ready to serve.
  • Slice and enjoy!

Nutrition Facts : Calories 273.51 kcal, Fat 11.41 g, TransFat 0.0 g, Cholesterol 14.36 mg, Carbohydrate 35.86 g, Protein 9.13 g, Fiber 0.51 g, Sugar 25.19 g, SaturatedFat 4.71 g, Sodium 159.01 mg

STRAWBERRY YOGURT PIE I



Strawberry Yogurt Pie I image

An easy, refreshing freezer pie. Great for hot summer months.

Provided by Donna

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

2 (8 ounce) containers strawberry flavored yogurt
1 (12 ounce) container frozen whipped topping, thawed
1 cup strawberries, finely chopped
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
  • Freeze for at least 3 hours or overnight, if possible, until it's firm.
  • Remove from freezer and top with remainder of dessert topping. Store in freezer.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 36.1 g, Cholesterol 1.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.7 g, Sodium 220.8 mg, Sugar 26 g

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