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)
No Bake Gluten Free Blueberry Yogurt Pie
- 1 prepared gluten free graham cracker crust (I used MiDel)
- 10 ounces whipped topping (I used TruWhip – found in the freezer section)
- 2 5 oz. containers blueberry yogurt (fruit at the bottom variety)
- 2 cups fresh blueberries
Place the contents of the 10 oz. whipped topping and the yogurt into a large bowl. Fold the two together until completely mixed. Be sure to do this step by hand with a spoon or silicone spatula and NOT with a mixer.
Fold in 2 cups of blueberries.
Spread the yogurt mixture into the prepared gluten free graham cracker crust.
If desired, top with additional fresh berries.
Cover the pie (the pie crust usually comes with a plastic lid). Refrigerate for 4-5 hours or until chilled completely.
You can opt to use a light whipped topping to save on the calorie and fat count. You can also opt to use various flavors of yogurt to suit your taste.
This pie is best served the same day that you make it. The crust can tend to get a bit soggy if it sits for longer than a day in the fridge.
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