Wednesday, January 9, 2013
Strawverry Yogurt Pie
For the crust
3/4 cups of crumbled graham cracker
1/4 cup melted butter
For the pie
1 pkg of Knox gelatin + 4 tbsp water
1 cup plain yogurt
1/4 cup sugar
1 lemon zest
3/4 cup heavy whipping cream
1 cup of fresh or frozen strawberries
Butter your springform pan. In a blender or food processor, mix graham crackers until fine. Then add melted butter. Press the crust to the bottom of the cake pan. Refrigerate while you're making filling.
For the filling
Combine gelatin and water in a small pot and set aside for 5 minutes. Meanwhile, in a medium bowl whisk together yogurt, sugar, vanilla sugar and lemon zest. Remove the crust from refrigerator and arrange approximately 1/3 of your strawberries over the crust in one layer. Dissolve the gelatin over very low heat and pour it into the yogurt base. Mix to combine. Whip the heavy cream, fold it into the yogurt mixture and pour the filling over base. Cover the pan with cling film and refrigerate for at least 4 hours. When you are ready to serve, run a thin sharp knife around the sides of the cake and carefully remove the cake ring.
You can add your strawberry sauce to the top:
Combine 1 cup strawberries with 3 tbsp sugar, 1 tbsp lemon juice in a saucepan over medium-high heat until Strawberries are soft and juices have thickened. Chill before adding to the top of your pie.
Posted by Jillian at 1:26 PM