The easiest dessert that you will ever make.  No bake, gluten free, and filled with creamy blueberry deliciousness, this pie will be the star of your next summer get together.

The History of Blueberry Yogurt Pie

My mother loved to cook, and hailed from a line of amazing Italian cooks.  Her parents and grandparents were from Italy, with her father being an army chef and a restaurateur here in the United States.  Mom knew her way around the kitchen.  However, I rarely remember her ever baking or creating desserts.  Homemade tomato sauce, eggplant parmesan, and veal piccata were more her speed.

But on occasion, my mother did put together a super easy dessert that my brother and I would devour.  Yogurt pie was a favorite of ours.  It hit the spot on those hazy, hot, and humid Jersey summer days.  It was cool, refreshing, and always left us clamoring to grab the last slice.

How to Make No Bake Blueberry Yogurt Pie

I am not sure how much easier this recipe could be.  First of all, my mother always opted to use a prepared cookie crust pie shell.  Thankfully, Midel makes a super gluten free graham cracker pie shell, which I used here in this recipe.

Next, mom would empty a container of Cool Whip into a large bowl.  She would then stir in two containers of fruit-at-the-bottom yogurt.  Mom typically selected blueberry yogurt, but strawberry, raspberry, mixed berry, cherry, and key lime were among her favorites as well.

Lastly, she would spoon the mixture into the pie shell, cover it, and allow it to chill for a few hours.

The only alteration that I have made to her recipe is the addition of fresh blueberries to the pie.  My kids love fresh berries, and they really do add some much needed texture to the pie.

That’s it.  Seriously simple!

I always remember mom bringing this pie to picnics or summer church gatherings.  There were never any left overs.

A Few Tips

• Whipped topping can be found in the freezer section, usually near the ice cream or frozen pies.
• Always allow the whipped topping to completely thaw before use.
• Opt for fruit-at-the-bottom yogurts.  They just seem to work better than blended yogurts.
• If you plan to include fruit in the mix like I did, always use fresh fruit and not frozen.  Frozen fruit will eventually thaw, and the extra liquid will create a soggy mess.
• Do not use a mixer for this recipe.  Folding the ingredients together using a spoon or a silicone spatula works best.
• Make the pie on the same day that you plan to serve it.  If the pie sits in the fridge too long, the crust will begin to get soggy.
• I recommend NOT using Greek yogurt.

How to Customize Yogurt Pie

Another reason that I love this recipe is because it is so easy to switch up and customize.  Simply switching the flavor of yogurt that you use will create a whole new pie.

Think about these add-ins:

• fresh lemon zest
• sprinkles (make it funfetti)
• miniature chocolate chips
• sprinkle the top of the pie with gluten free granola
• drizzle the top with chocolate or fudge
• use a chocolate yogurt and mix in pieces of gluten free graham crackers, chocolate chips, and miniature marshmallows (yeah for smores)

Facebook
Instagram
Pinterest
Twitter

 

This post also contains affiliate links through Amazon.  Should you choose to click on a link and make a purchase, I will be paid a small commission by Amazon.  This comes at NO additional cost to you and assists with the expenses associated with this blog.  Thank you for your support!

© The Gluten Free Gathering
 The images, content, and recipes found within are copyright protected. Do not use images and written content without first obtaining permission from The Gluten Free Gathering.  Looking to share or republish a recipe? Please link back directly to this post for the recipe.