Yogurt Pie Recipe

Strawberry Yogurt Pie with Strawberries and Homemade Whipped Cream

Strawberry Yogurt Pie recipe made with yogurt and cream cheese in a Vanilla Wafer Crust, topped with whipped cream and sliced strawberries is irresistible.

I came up this recipe many years ago when I wanted to add more calcium to my diet.

Not only does yogurt have an abundance of calcium, it has a plethora of other health benefits.

What a bonus to eat a delicious desert that is so healthy for you.

This pie is so quick and easy to make and disappears fast.

You may want to make two or three at a time and eat one now and freeze the others to eat later.

Strawberry Yogurt Pie Recipe

  • 16 oz. strawberry yogurt*

  • 8 oz. cream cheese

  • 1/2 cup powdered sugar

  • 1 - 9" prepared vanilla wafer crust (recipe below)

  • Homemade Whipped Cream or 4 oz. frozen whipped cream topping, thawed

  • 1 cup fresh whole strawberries

Prepare crust and set aside.

*A quality brand of yogurt that is thick and not runny works the best with this recipe.

Whip cream cheese in mixer on low speed for two minutes.

Gradually add powdered sugar.

After all sugar is mixed in well, add yogurt and turn speed to medium.

Mix until all lumps are gone.

You may need to turn speed to high for a minute or two.

Pour into crust and smooth top.

Spread on
Homemade Whipped Cream (it is awesome with this Strawberry Yogurt Pie Recipe) or thawed frozen whipped topping.

Slice strawberries and arrange on top in an attractive design.

Chill in refrigerator for several hours or overnight to allow pie to get firm.

May also be frozen.

Can be served chilled or frozen, but flavors of fruit more enhanced with moderate chilling.

Store leftovers in refrigerator

Vanilla Wafer Crust

  • 1 1/2 cups vanilla wafer crumbs (about 36 wafers)

  • 1/2 stick butter, softened

  • 1 tablespoon powdered sugar

Mix crumbs and butter in a 9" microwave safe pie pan.

If you plan to freeze it, also use a freezer safe dish.

When mixed well, spread mixture evenly with your fingers in the bottom and on sides of pan, patting down as you go to form the crust.

To prevent the buttery crumbs from sticking to your fingers, lay a sheet of plastic wrap over the top of the pie pan before patting down.

Remove plastic wrap.

Microwave 1 minute.

Set aside to cool.

When cool, dust bottom of crust lightly with powdered sugar.

This helps prevent the pie shell from becoming soggy, without adding too many calories.

TIP: You may substitute any of your other favorite flavored yogurts with their matching fruits.

You can also substitute a Honey Graham Cracker Crust if you prefer.

History Of Yogurt

In 1542 King Francois of France, was treated for chronic digestive problems with yogurt.

Soon afterward one could purchase yogurt from the pharmacy.

Some folks, including me, eat it not only because they like the taste of it, but because it is healthy.

Yogurt was developed so long ago that there is no historical record of just where or when it was developed.

However, we do have a record on file of Isaac Carasso, a small Spanish business man, starting to manufacture yogurt to sell in Barcelona, Spain in 1919.

He named the yogurt Danone, after his son.

In the 1940s, Daniel (his Americanized name) Carasso, the son of the founder Isaac and Juan Metzel took over a small yogurt factory in the Bronx, New York.

The company is now called Dannon in the United States Of America.

Related Pages

Key Lime Pie Recipe

Lemon Pie Recipe

Lime Yogurt Pie Recipe

Return to Pie Recipes


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