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This frozen yogurt pie is a crowd pleaser and made of tasty whole food ingredients! The frosty berry filling is made with real strawberries, maple syrup, and organic yogurt.
This recipe came from a challenge—a challenge from my mother in law! She makes yogurt pie: you know the one? Graham cracker crust, Cool-whip, and artificially-flavored strawberry yogurt. Could you make a healthier yogurt pie? she asked. Like with real organic yogurt and real strawberries?
Of course, I accepted. And the result? This delicious frozen yogurt pie! It’s delightfully icy, tangy sweet tart from frozen strawberries, and has a crunchy cinnamon oat crust. Our entire family gobbled it up—and I hope you will too.
Featured Reader Review
“I made the strawberry yogurt pie exactly as instructed. IT WAS SO GOOD! It reminded me somewhat of a key lime pie with the tart flavors.
The sweetness from the strawberries and maple syrup was just right and not overly sweet. The crust is definitely a winner – will replace any graham cracker crust with this from now on. THANKS for another awesome recipe!!” -Beth
Ingredients In This Frozen Yogurt Pie
Alex and I spent quite a while on this pie, honing it to perfection. The challenge became our obsession, and we recipe tested many versions to get just the right flavors and textures. Creating homemade versions of processed foods is one of our favorite things (like this ranch dip or granola bars).
For this recipe, I wanted it to taste sweet but not too sweet, and allow the real fruity flavors to shine through. Here are the ingredients you’ll need for this frozen yogurt pie:
- Yogurt: I swapped artificially sweetened yogurt for organic whole milk yogurt.
- Strawberries: Real strawberries make the flavor here, instead of artificial flavors or colors.
- Maple syrup: The entire pie is naturally sweetened with pure maple syrup.
- Rolled oats: Instead of graham crackers, the crust is made of oats and cinnamon. I like to call it an “oatmeal cookie crust.”
- Whipping cream: Instead of Cool-whip, we’ve used ½ cup of whipping cream.
Oat Crust Versus Graham Cracker Crust
Most frozen yogurt pie recipes use a graham cracker crust, and you can here, too if you like! Just press a 9-inch graham cracker crust into the pan, or buy one, and skip the baking step.
I like this oat crust for two reasons: it’s naturally gluten-free and made of whole foods, and the cinnamon makes it taste like the top of a crumble.
Making Frozen Yogurt Pie Without Cool Whip
The traditional recipe for frozen yogurt pie uses Cool Whip, which makes for the fluffy texture. Instead for my version of the recipe, I’ve used homemade whipped cream whipped from heavy cream.
Two things matter or homemade whipped cream: stop whipping once the peaks stand up on their own (if you go past that, it turns into butter!). Also, fold the whipped cream gently into the strawberry mixture: if you over-mix, it gives you a dense texture.
How It Tastes
This yogurt pie has a a pure strawberry flavor, and the oatmeal cookie crust is cinnamon-scented and lightly salted. In fact, it turned out way better than I expected!
Light and refreshing, it’s perfect to make up in advance and then pull out of the freezer for a dinner with friends or family.
How to Serve and Store Frozen Yogurt Pie
Let the pie stand at room temperature about 15 minutes if it’s been frozen 4 to 6 hours, closer to 30 if it’s frozen overnight. This softens it so you can cut into it.
This pie is best the day you make it. For longer storage, wrap it tightly in plastic and freeze up to a week: it gets icier over time, as most homemade frozen desserts do.
Yogurt Bites Variation
You can also make frozen yogurt bites with the filling! Make the filling and then pour it into little dots on a parchment lined cookie sheet. Freeze for 1 hour, then enjoy! My kids are obsessed with these little bits of flavor.
Dietary Notes
This frozen yogurt pie recipe is vegetarian, gluten-free, and naturally sweet.
Frequently asked questions
Frozen yogurt pie is a refreshing and easy-to-make dessert that combines the tangy flavor of yogurt with a sweet, creamy filling and a crunchy crust. It’s a no-bake dessert, perfect for hot summer days or anytime you crave a light and satisfying treat.
Greek yogurt is a popular choice for its thick and creamy texture, but you can also use regular yogurt or dairy-free yogurt alternatives. Choose a flavor that complements your other ingredients, such as vanilla, plain, or even lemon.
A classic graham cracker crust is a popular choice, but you can also use a cookie crumb crust, granola crust, or even a pretzel crust. For a gluten-free option, use gluten-free oats in the recipe below.
Frozen Yogurt Pie
This frozen yogurt pie is a crowd pleaser and made of tasty whole food ingredients! The frosty berry filling is made with real strawberries, maple syrup, and organic yogurt.
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 to 10 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Ingredients
For the oatmeal cookie crust
- 2 cups rolled oats
- 2 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons cold salted butter
- 1 tablespoon cold water
For the filling
- 2 cups strawberries, tops removed and halved (12 ounces or ¾ pound), plus additional strawberries for decoration
- 1 ½ teaspoons vanilla extract
- ½ cup pure maple syrup
- 2/3 cup whole milk yogurt
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 375°F.
- Butter a 9” pie pan. In a food processor, process the oats, maple syrup, cinnamon, and kosher salt for a few seconds until crumbly, scraping down the bowl once and processing again. Add the butter (cut into tablespoons) and pulse until combined and evenly distributed. Add the water and pulse again until integrated. Remove the oat mixture from the processor and press it evenly into the pie pan. Take a few minutes to evenly press the oat mixture up the sides of the pan evenly (pressing right where the sides start to slope up can help).
- Bake the crust for 20 minutes until golden brown. Remove and allow it to cool completely (about 30 minutes or so).
- Wash out the food processor. Cut the tops from the strawberries, half them, and measure out 2 cups. Add the strawberries, vanilla, and maple syrup to the food processor and puree for a few seconds until evenly combined into a juice-like texture. Add the yogurt and pulse a few times to combine.
- With a whisk, or in a stand mixer on medium, whip the heavy cream until stiff peaks form. Stop just when the peaks stand up on their own–but make sure not to go too long or it will turn to butter. Pour the strawberry yogurt mixture into the whipped cream, turn the mixer on low, and whisk for a few seconds until just combined and smooth (or whisk gently a few times by hand); do not overwhip.
- Pour the filling into the crust and freeze at least 4 hours. Remove from the freezer and if desired, decorate the top with sliced berries. Cut into pieces and serve. If frozen for 6 hours or more, let stand for about 15 minutes before serving to allow it to defrost slightly. It’s best eaten the day of making, but if you freeze it overnight, wrap it tightly in plastic wrap and before serving, allow it to stand at room temperature for about 30 minutes to thaw.
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Hello!
I wanted to make this for my hubby’s birthday this Saturday since he LOVES yogurt and we try to be more healthy and refined-sugar free, so this recipe looks perfect!
However, he likes ‘simpler’ recipes, and his favorite flavor is vanilla.
If I was to do the recipe without the fruit…do you think it would still work? Should I add more vanilla extract? Or would the texture be off without the fruit?
Great question! I think you could do it but you’d need to increase quantities. I would try something like 1 cup Greek yogurt, 3/4 cup whipping cream, 1/2 cup maple syrup and 2 teaspoons vanilla. However, we haven’t tested this so not sure how it would work! Let us know if you try it!
And trading out the heavy cream for a vegan coconut whipped cream?
I think it would work, but we haven’t tried it!
Hi! What about using a vegan yogurt instead of regular yogurt? Thanks!
I just made this using blueberries (defrosted wild frozen blueberries) and did them “mini” by using a muffin tin. Looks great! Makes 18 with a little bit of crust crumb leftover (just a few tablespoons).