How To Make Strawberry Frozen Yogurt Pie
Treat your tastebuds to this delightful frozen yogurt pie, made with a buttery pretzel crust and a creamy strawberry pie filling, for a sweet-tart dessert.
Serves:
Ingredients
For Pretzel Crust:
- 1cupgraham cracker crumbs
- 1cuppretzel crumbs
- ⅓cuplight brown sugar
- ½cupunsalted butter,melted
For Pie Filling:
- 2cupsstrawberries,diced
- 1cupsugar
- 8ozcream cheese,at room temperature
- ½cuppowdered sugar
- 16ozvanilla greek yogurt
- 1cupheavy cream,beat to stiff peaks
Instructions
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Prepare a 9-inch springform pan by lining the bottom with parchment paper and then spraying with cooking spray on the bottom and sides. Set aside.
Pretzel Crust:
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Combine the graham cracker and pretzel crumbs then stir together with the light brown sugar. Drizzle with the melted butter and stir until combined.
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Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan.
Pie Filling:
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Add the diced strawberries and sugar to a blender or food processor and blend for about 1 minute until smooth.
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In a large size mixing bowl beat the cream cheese until smooth and creamy. Add the powdered sugar and Greek yogurt. Mix until well combined and creamy.
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Add the strawberry puree. Mix until smooth. Fold in the whipped heavy cream.
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Pour the pie filling into the pan over the prepared crust.
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Place the pie into the freezer and allow it to freeze overnight. Prior to serving, let the pie sit out on the counter for about 5 minutes to warm, slightly soften, and make it easier to cut.
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Serve and enjoy.
Recipe Notes
For a slightly sturdier crust, bake it at 350 degrees F for about 10 minutes. Allow to cool while preparing the pie filling.
Nutrition
- Calories: 652.36kcal
- Fat: 37.88g
- Saturated Fat: 21.96g
- Trans Fat: 0.54g
- Monounsaturated Fat: 9.25g
- Polyunsaturated Fat: 2.52g
- Carbohydrates: 71.68g
- Fiber: 1.86g
- Sugar: 44.78g
- Protein: 10.06g
- Cholesterol: 109.99mg
- Sodium: 539.66mg
- Calcium: 115.11mg
- Potassium: 201.78mg
- Iron: 1.89mg
- Vitamin A: 323.45µg
- Vitamin C: 23.11mg
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