Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components of granola, yogurt, and fruit and transforms them into a delicious dessert. The pie is not overly sweet, although you can adjust it to your preference by drizzling with as much honey as you like.–Martha Stewart

LC Breakfast For Dessert Note

Whereas we often swoon to dessert for breakfast, we don’t often clamor for breakfast for dessert. But this lovely little concoction has us going gaga over just that. Mind you, it’s not exactly abstemious, but then, who said anything had to be?

A blueberry pie with granola crust and blueberries on top with one slice missing.

Blueberry Yogurt Pie with Granola Crust

5 / 4 votes
This recipe borrows the main components of a yogurt parfait: granola, yogurt, and fruit and transforms them into a delicious dessert. Breakfast for dessert, anyone?
David Leite
Servings8 servings
Calories329 kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


For the granola crust

  • 1 1/2 cups plain granola, (buy it without dried fruit or pay your kid to pick the pieces out)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon, (optional)
  • 4 tablespoons (2 oz) unsalted butter, melted

For the yogurt filling

  • 1 cup plain yogurt, preferably full fat
  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

For the blueberry topping

  • 5 ounces (1 cup) blueberries, rinsed and patted dry
  • Mild honey


Make the granola crust

  • Preheat the oven to 350°F (176°C).
  • In a food processor, pulse 1 cup granola with the sugar and cinnamon, if using, until fine crumbs form. Drizzle in the butter and process until combined. Add the remaining 1/2 cup granola and pulse just until combined but still crumbly.
  • Transfer the mixture to a 9-inch pie plate and press it evenly onto the bottom and all the way up the sides. Refrigerate until firm, about 15 minutes. Bake until the crust is golden and fragrant, about 10 minutes. Transfer the pie plate to a wire rack to cool completely while you make the filling.

Make the yogurt filling

  • If using Greek yogurt, you can skip this step and go straight to next step. If not using Greek yogurt, place the yogurt in a cheesecloth-lined sieve set over a medium bowl. Let drain at least 30 minutes or cover and refrigerate overnight. Discard the liquid.
  • With an electric mixer on medium-low speed, beat the cream cheese until very smooth. Add the sugar and vanilla and beat until smooth. Reduce the speed to low, add the yogurt, and beat until smooth.
  • Pour the filling into the cooled crust, cover loosely, and refrigerate until set, at least 6 hours or up to 1 day.

Assemble the blueberry topping

  • Just before serving, scatter the blueberries over the yogurt filling. Drizzle with the honey or pass the honey on the side for guests to drizzle, dribble, or otherwise decorate their slice of pie themselves.
Martha Stewart's Pies & Tarts

Adapted From

Martha Stewart’s New Pies and Tarts

Buy On Amazon


Serving: 1 sliceCalories: 329 kcalCarbohydrates: 31 gProtein: 6 gFat: 21 gSaturated Fat: 10 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 51 mgSodium: 114 mgFiber: 2 gSugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Martha Stewart Living. Photo © 2011 Johnny Miller. All rights reserved.

Recipe Testers’ Reviews

The opportunity to legitimately enjoy pie for breakfast is too good to pass up. The crust was as simple to prepare as a graham cracker crust. I liked the bigger clusters of granola incorporated with the fine crumbs. A light pat into the pie pan kept the bigger clusters in place. When I removed the crust from the oven, the whole house smelled of cinnamon and warmth. I allowed the yogurt to drain for about an hour. The filling was surprisingly light, creamy, and indulgent at the same time. This “pie” could easily accommodate any number of berries or other fruit like strawberries, cherries, or peaches. It was quite delightful.

Fabulous! So easy to make and really flavorful! While the addition of butter and sugar definitely take it out of the “healthy” category, I have to admit, I ate some for breakfast this morning. But that doesn’t mean it wouldn’t be great anytime of day. It’s rich without being heavy and it tastes like summer. As with many of the things I make, I shared this with my coworkers, several of who immediately came running to my office begging for the recipe. The only change I would make next time would be to make this in individual ramekins because it didn’t hold together quite as you would expect a pie to.

I served this pie with Easter dinner and everyone, even the guest who normally “doesn’t eat dessert,” cleaned their plates. What initially drew me to this recipe was the idea of making a granola pie crust. At first I was afraid the pieces of pie would fall apart with this type of crust, but it was perfectly crisped on the bottom and each piece was easy to lift out of the pie pan. The filling: It wasn’t overly sweet and I like the idea of drizzling whatever amount of honey you like on each slice to personalize the level of sweetness. In step 4 of the recipe I wonder if you could use Greek yogurt instead of straining the yogurt through cheesecloth? That might save a little time and effort—just a thought. Also, should the yogurt be full-fat or low-fat? That might make a difference in the end result as well. Last, I recommend placing toothpicks in the pie and then covering it (this keeps the plastic wrap from settling on the filling) before you refrigerate it. Overall this was a very tasty dessert.

I thought this pie was delicious. It was creamy and refreshing, and the crunch of the granola crust was very enjoyable. This pie would be a good alternative when you want something cheesecake-y in summer but don’t want to have the oven on for an hour. Of course, you can top it with any fruit you’d like—honey may not be needed if your fruit of choice is ripe and sweet.

This was a delicious dessert, perfect for lunch, brunch, or summer barbecue. I loved the granola crust. It would work very well with blueberries or strawberries. I’ll say that the sugar in the filling could be increased by 1 to 2 tablespoons depending on your taste—taste it after mixing to see. Since I don’t love honey, that’s what I’ll do when I make this again. I recommend making sure your yogurt is gelatin-free (Dannon) or even try Greek yogurt.

What a creamy and light pie! This would be the perfect pie when blueberries are in season. I think the granola crust and yogurt cream filling could also be a blank canvas for any summer fruit—raspberries or peaches come to mind. I used nonfat yogurt and drained it as described and it worked beautifully. The recipe was easy to follow and delicious with the honey-drizzled fruit. Something I’ll keep in my recipe file for a long time!

As pies go, this one’s humble appearance and ordinary ingredient list make it easy to pass over. But don’t. This plain-Jane dessert, when gussied up, could very well end up being the belle of the ball. Its lack of curb appeal—unadorned blueberries perched forlornly on a field of white filling—is easily remedied by macerating the berries first, coaxing both flavor and color to emerge. With this simple pie as a ready canvas, I’m already looking forward to topping it with whatever ripening fruit the season ahead brings.

I love yogurt and fruit parfaits for breakfast, and this pie was just an excuse to eat it for dessert. It’s much richer with the added sugar and cream cheese, but still light enough for a hot summer day. The pie was beautiful studded with blueberries, but the drizzle of honey made it sparkle. What an easy way to wow friends.

This pie was a light and fresh dessert, the perfect end to a barbecue dinner. It was just right for me with a small drizzle of honey, and while fresh blueberries were delicious, I think any seasonal fruit would be great. I made the pie with nonfat yogurt and low-fat cream cheese, and it tasted perfectly sweet, rich, and creamy, with the added bonus of being a moderately healthy dessert. I had a little trouble with the technique of making the crust; since I didn’t know how high the filling would come, I pressed the crust to almost the top of my pie plate, which is 1 1/2 inches deep. This was at least half an inch too high, and meant that the crust was too thin and brittle round the top edge and broke when I removed the pie from the plate—easily solved by using a shallower plate or just building the crust up less.

I found this pie to be easy, quick, tasty, and versatile. Other than the draining time on the yogurt, this comes together very quickly. There’s no reason why you couldn’t use whatever fruit you might like over the top of this. This’ll definitely go into my make-again folder.

This pie was simple to prepare, provided you have a food processor. If you don’t, you could substitute graham cracker crumbs for the first cup of granola and then add the last 1/2 cup granola at the end. The yogurt and cream cheese mixture was delightful—bright and tangy. I was raised on the old cream cheese, condensed milk, and lemon juice blend, and this was so much better. I had my first piece with the honey and blueberries but I really liked it best plain.

I loved it. I would make this again for brunch or dessert for anyone who eats gluten-free (being careful of the granola used). I would also switch fruits depending on what’s in season. I might also add a bit more sugar to the filling and maybe reduce the fat in the crust.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

Cheese Danish with Fruit Filling

A startlingly spectacular made-from-scratch cheese Danish that is going to forever change your notion of what a cheese Danish ought to be.

1 hr

Coconut Cream Pie

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.

1 hr

Brownie Pie

Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand.

4 hrs

5 from 4 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Could blueberries be gently folded into the filling or would this prevent the filing from setting?

    1. I think it should work, Foodboi, as long as you’ve patted them dry before adding to the filling. Do let us know how it turns out.

  2. 5 stars
    I thought this pie turned out wonderfully, although I didn’t follow it to the letter. I left out the sugar in the crust because I felt that the granola I was using was plenty sweet enough as it was. The crust tasted wonderful, but didn’t hold together very well. The filling was delicious—creamy and tart from the combination of cream cheese and strained yogurt. The recipe came together very quickly.

    1. Lovely, Audra. We always love to see readers make a recipe more to their personal preference. Different granolas, depending on the sweet and stickiness, will bring different characteristics to the crust, as you found. Next time perhaps grind the granola a little more finely and use a touch more butter? So glad everything turned out spectacularly!1