I made this delicious no bake Strawberry Yogurt Pie for dessert. I used crushed gluten free honey graham crackers for my base, along with strawberry yogurt and vegan heavy cream for the pie filling. The pie was smooth and flavorful, with a thick, creamy texture.
I love to buy my baking ingredients from Whole Foods Market, Wegmans and Sprouts Farmers Market. They have an excellent assortment of the freshest fruits and vegetables. There’s a great food processor on my Shop Page that I used in making this delicious dessert.
Strawberry Yogurt Pie
1 Box of gluten free graham crackers
6 Tablespoons of vegan butter, softened
2 Cups of nondairy heavy cream
2 Teaspoons of honey, optional
1 Teaspoon of vanilla extract
2 Cups of strawberry plant based dairy free yogurt, 1/2 of a pint
1 Cup of fresh strawberries, quartered, make sure to take off the stems to garnish.
-Add to a food processor the graham crackers and pulse until a fine crumb. Add the vegan butter that is softened and pulse again until blended well.
-Then press the graham cracker mixture into the pie plate in a even layer.
-Then combine the cream and honey in a bowl, and beat on high with an electric mixer until stiff peaks form for about 2-3 minutes. Try not to make overbeat the cream. You don’t want lumps to form.
-Fold in the vanilla extract and yogurt into the whipped cream, try not to deflate the whipped cream. Pour the filling into the graham cracker crust then refrigerate for 4 hours or overnight.
-Remove the pie from the refrigerator, slice and enjoy!