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Yogurt and Blueberry Pie With Granola Crust

This just might be one of the easiest dessert recipes ever created by Martha. Inspired by a yogurt parfait, this pie is not too sweet, but you can adjust it by drizzling more honey if you like.

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June 19th, 2011

Recipe and Photo Courtesy of Martha Stewart's New Pies and Tarts

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Servings
Makes one 9-inch pie
Ingredients
  • 1 ½ cups plain granola
  • ¼ cup sugar
  • ½ tsp ground cinnamon
  • 4 tbsp unsalted butter, melted
  • 1 cup plain yogurt
  • 8 oz. cream cheese, at room temperature
  • 3 tbsp sugar
  • 1 tsp pure vanilla extract
  • 1 cup blueberries (picked over) mild honey, such as acacia
    • Directions
  • 1.

    Make the crust: Preheat oven to 350 °F. In a food processor, pulse 1 cup granola with sugar and cinnamon until fine crumbs form. Drizzle in the butter, and process until combined. Add remaining ½ cup granola, and process until combined but mixture is still crumbly.

  • 2.

    Transfer to a 9-inch pie plate and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.

  • 3.

    Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.

  • 4.

    With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.

  • 5.

    Pour filling into prepared crust, and refrigerate until set (6 hours or up to 1 day). Just before serving, arrange blueberries on top, drizzle with honey and cut into wedges.

    • Yogurt and Blueberry Pie With Granola Crust
    Photography from Johnny Miller
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