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, in fact! Around Easter, she makes yogurt pie: you know the one? Graham cracker crust, Cool-whip, and artificially-flavored strawberry yogurt. Could you make an all natural yogurt pie? she asked. Like with real organic yogurt and real strawberries?
Of course, we accepted. Creating homemade, healthier versions of processed foods is one of our favorite things! (For example, take this healthy ranch dip or this turmeric mac & cheese.) This challenge would allow us to do something important: cut back on the sugar. In our culture, so many desserts taste like a sugar bomb. We’re okay with splurging for dessert, but why not have a more nuanced taste that allows real flavors to shine through?
Speaking of cutting back on sugar, we have an exciting announcement about Larson’s favorite food–Yo Baby organic yogurt. Stonyfield has just removed all added sweeteners from their mango banana Yo Baby flavor! Larson eats Yo Baby every day for breakfast, and we were interested to see what he would think of this new flavor. When we gave it to him…he absolutely loved it! Not just the flavor, but also the photo of the baby on the packaging (ha!). 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:
- organic! which is better for the cows, Earth, and kiddos.
- the #1 pediatrician recommended yogurt for babies and kids 6 months to 2 years.
- full of the probiotic culture BB12, which enhances gut health.
- thick and creamy, which makes less mess when feeding.
- packaged in plant-based cups instead of plastic! (plant-based packaging has a lower carbon footprint)
Now back to this all natural yogurt pie. Because it’s not just babies that need lower sugar: it’s adults too! Alex and I spent quite a while on this pie, honing it to perfection. Alex’s mom’s challenge became our obsession, trying to get just the right flavors and textures. One of the keys: Stonyfield Organic whole milk yogurt. In our house, organic dairy is where it’s at, since it’s better for the eater, cows, and Earth–and it tastes better too. Here’s what we landed on for our yogurt pie:
- We swapped out artificially sweetened yogurt for organic whole milk yogurt and real strawberries!
- 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.
This yogurt pie is all natural perfection. It’s got a tangy, pure strawberry flavor, and the oatmeal cookie crust is cinnamon-scented and lightly salted. In fact, it turned out way better than we might have expected and is one of our favorite desserts to date. 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?
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! Larson is obsessed with these little bits of flavor.
This recipe is…
Vegetarian, gluten-free, and naturally sweet.
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
Preheat the oven to 375F.
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.