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?
Blueberry Yogurt Pie with Granola Crust
- Quick Glance
- 15 M
- 45 M
- Makes one 9-inch pie
- 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 ounces) 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
- 1. Preheat the oven to 350°F (176°C).
- 2. 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.
- 3. 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
- 4. 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.
- 5. 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.
- 6. 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
- 7. 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.