Frozen Yogurt Pie

This frozen yogurt pie is made of delicious whole food ingredients! It’s naturally sweet and uses real strawberries, maple syrup, and organic yogurt.

Yogurt Pie with Strawberries

This post was created in partnership with Stonyfield. All opinions are our own. 

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, we accepted. And the result? This beautiful frozen yogurt pie! It’s delightfully icy, tangy sweet tart from frozen strawberries, and has a crunchy cinnamon oat crust. We gobbled it up…and we hope you will too.

Strawberry Yogurt Pie

Making this strawberry yogurt pie

Alex and I spent quite a while on this pie, honing it to perfection. The challenge became our obsession, trying to get just the right flavors and textures. Creating homemade, healthier versions of processed foods is one of our favorite things (like this ranch dip or this Greek yogurt mac & cheese). For this one, we wanted to cut back on the sugar. So many desserts taste like a sugar bomb. We’re okay with splurging for dessert, but why not have more nuance that allows real flavors to shine through? Here’s what we landed on for our yogurt pie:

  • We swapped artificially sweetened yogurt for Stonyfield Organic whole milk yogurt. Organic dairy is better for the eater, cows, and Earth–and it tastes better too.
  • Real strawberries instead of artificial flavors.
  • The entire pie is naturally sweetened with pure maple syrup.
  • Instead of graham crackers, the crust is made of oats and cinnamon. Alex calls it an “oatmeal cookie crust,” which I love.
  • Instead of Cool-whip, we’ve used 1/2 cup of real whipping cream.
Organic yogurt

Yogurt…without added sweeteners

Speaking of cutting back on sugar, here’s a note on Larson’s favorite food—Yo Baby organic yogurt. Stonyfield has just removed all added sweeteners from their mango banana Yo Baby flavor! It’s now available in grocery stores near you. You may be wondering what’s different about Yo Baby versus other yogurt? Stonyfield YoBaby is:

  1. organic! which is better for the cows, Earth, and kiddos.
  2. the #1 pediatrician recommended yogurt for babies and kids 6 months to 2 years.
  3. full of the probiotic culture BB12, which enhances gut health.
  4. thick and creamy, which makes less mess when feeding.
  5. packaged in plant-based cups instead of plastic! (plant-based packaging has a lower carbon footprint)
Yogurt Pie

How this yogurt pie turns out…

This yogurt pie is perfection. It’s got a pure strawberry flavor, and the oatmeal cookie crust is cinnamon-scented and lightly salted. In fact, it turned out way better than we expected! Light and refreshing, the yogurt pie is perfect to make up in advance and then pull out of the freezer for a dinner with friends (which we did, last night). Tell us: would you try it? Do you enjoy trying to slightly lower the sugar in desserts to let the all natural flavors sing?

Frozen Yogurt Pie

Tip for those of you with kiddos…

Pro tip: You can also make yogurt dots 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! Our son Larson is obsessed with these little bits of flavor.

Looking for more healthy dessert recipes?

Here are some of our favorite delicious and healthy desserts (or, healthier!):

Pie with fork

This yogurt pie recipe is…

Vegetarian, gluten-free, and naturally sweet.

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All Natural Strawberry Yogurt Pie | A Couple Cooks

Frozen Yogurt Pie (with Strawberries!)

1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 4.16 out of 5)

  • Author: Sonja
  • Prep Time: 4 hours
  • Cook Time: 20 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 to 10 1x


This frozen yogurt pie is made of delicious whole food ingredients! It’s naturally sweet and uses real strawberries, maple syrup, and organic yogurt.



For the oatmeal cookie crust:

  • 2 cups rolled oats
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 1/4 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 3/4 pound), plus additional strawberries for decoration
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons pure maple syrup
  • 2/3 cup Stonyfield Organic Whole Milk Yogurt
  • 1/2 cup heavy whipping cream


  1. Preheat the oven to 375F.
  2. 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).
  3. Bake the crust for 20 minutes until golden brown. Remove and allow it to cool completely (about 30 minutes or so).
  4. 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.
  5. 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.
  6. 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.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Keywords: yogurt pie

Looking for more fruit desserts?

Outside of this strawberry yogurt pie recipe, here are our favorite fruit desserts on A Couple Cooks:

Yogurt Pie

Last updated: January 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Paige Thomason
    March 22, 2018 at 2:58 pm

    Beautiful and I bet it tastes wonderful too!

    • Reply
      March 22, 2018 at 5:26 pm

      Thank you so much, Paige!

    • Reply
      April 16, 2018 at 9:41 pm

      We love it — wish we could share a piece! :)

  • Reply
    March 22, 2018 at 4:16 pm

    The comment about most desserts being overloaded with sugar is interesting – I am in Australia and always halve the amount of sugar when making an American recipe as the default is just so much sweeter than I am used to. Need to remember not to do that with this recipe!

    • Reply
      March 22, 2018 at 5:26 pm

      Haha yes, we think this one is sweetened just enough! I am not a huge sugary dessert person, but this one is the perfect level for me! Let us know if you try it out :)

  • Reply
    March 24, 2018 at 10:44 am

    I’ve cut out sugar, almost, so much appreciated, it’s hard to know ahead of making them, which recipes work unsweetened and which don’t so appreciate the research and development!

    • Reply
      April 16, 2018 at 9:42 pm

      You’re so welcome! This one is great with the maple level we’ve specified, so it still has sugar, but less than the typical dessert. Let us know if you try it out!

  • Reply
    March 25, 2018 at 6:02 pm

    Congrats on your wonderful appearance on TODAY. You were so professional, friendly and fun just like you come across on your blog! So happy for you both. Larson’s Mommy and Daddy are celebs! Lisa in Indy

    • Reply
      April 16, 2018 at 9:42 pm

      Thank you so much for the kind words, and for watching us on the TODAY Show! We really appreciate it! :)

  • Reply
    March 26, 2018 at 4:10 pm

    This is such a gorgeous pie!! I’ve never actually had a yogurt & cream pie before, but it sounds absolutely perfect for spring and summer. I can’t wait to try! <3

    • Reply
      April 16, 2018 at 9:44 pm

      We had never made one before, but luckily it worked like a charm and is super refreshing! Thanks so much!

  • Reply
    April 2, 2018 at 8:01 am

    I made the strawberry yogurt pie exactly as instructed. IT WAS SO GOOD! I did not anticipate the tartness even though yogurt was an ingredient – 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!!

    • Reply
      April 2, 2018 at 12:54 pm

      Ahhh I am SO glad to hear this! I think that the overall tartness can very based on the sweetness of your strawberries, but yes I love the sweet tart combo too! And so glad you loved the crust — I am going to use it in the future for other pies too. THANK YOU so much for making it!

  • Reply
    April 2, 2018 at 9:27 am

    I can’t easily get maple syrup where I live. Is there a substitute that would work, like maybe honey?

    • Reply
      April 2, 2018 at 12:52 pm

      I’m sorry to hear that you can’t access maple, darn! I think that honey could work! As a note, I did try a version of the pie crust with it and it doesn’t QUITE have the right flavor. But I think it would work as a sub!

  • Reply
    April 6, 2018 at 5:26 pm

    Hi! I can’t wait to make this. I only recently discovered your site and have loved everything that I have tried so far – especially the vibrant spring vegetable chowder and vegan pot pie!

    If you weren’t planning to eat the entire pie at once, how would you recommend storing it – or would you not recommend it at all?

    • Reply
      April 16, 2018 at 9:52 pm

      Oh you picked two very good recipes to start off! That pot pie is one of our absolute FAVES! Good question about storage here — you can definitely wrap in plastic wrap and freeze any leftovers you have. I had it up to a few days later and it was still good! Just make sure to let it sit at room temp for 30 minutes before serving to thaw out.

      • Reply
        April 17, 2018 at 12:59 pm

        Thanks so much Sonja. I made the pie and shared it with friends. Everyone, including my husband who is usually totally uninterested in all things dessert raved about it. There ended up being no leftovers at all! haha I will definitely be making this again!

        • Reply
          May 3, 2018 at 9:57 am

          Oh my goodness, we’re so glad to hear it — especially about your husband! This is fantastic: thank you for making it!

  • Reply
    April 7, 2018 at 3:25 pm

    Just made this! Looking forward to eating! Mmmmm…

    • Reply
      April 16, 2018 at 9:52 pm

      Ooo we hope you love it! Let us know what you think!

  • Reply
    Lauren Watkins
    May 3, 2018 at 6:15 am

    I read it is best the day you make it, but have you guys made it a day or so in advance? I was going to put it in the deep freezer wrapped in plastic wrap and foil.

    • Reply
      May 3, 2018 at 9:56 am

      Good question! We have made it, eaten half, and frozen the leftovers and it was actually fine the next day! As long as you wrap it tightly, it should be fine! Just remember to let it sit out for about 30 minutes so it comes to the correct consistency (otherwise it will just be too hard to eat!). Let us know how it goes!

  • Reply
    July 7, 2018 at 6:11 pm

    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).

  • Reply
    July 21, 2020 at 9:06 am

    Hi! What about using a vegan yogurt instead of regular yogurt? Thanks!

  • Reply
    July 21, 2020 at 9:09 am

    And trading out the heavy cream for a vegan coconut whipped cream?

    • Reply
      Alex Overhiser
      July 21, 2020 at 9:03 pm

      I think it would work, but we haven’t tried it!

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