Strawberry Yogurt Pie

Dessert, Gluten-Free, Vegan

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 MarketWegmans 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!



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