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
- Serves 8
- For the granola crust
- For the yogurt filling
- For the blueberry topping
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.
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.
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.
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.