Blueberry Yogurt Pie with Granola Crust

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

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
  • (1)
  • 15 M
  • 45 M
  • Serves 8
5/5 - 1 reviews
Print RecipeBuy the Martha Stewart's New Pies and Tarts cookbook

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  • For the granola crust
  • For the yogurt filling
  • For the blueberry topping


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.

Print RecipeBuy the Martha Stewart's New Pies and Tarts cookbook

Want it? Click it.

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.


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  1. 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

    1. So glad to hear you like this pie as much as we do, rachel! You’re very welcome. And as you probably already know the pie also works with strawberries, raspberries, fresh figs, peaches, and so forth…

    1. Rachel, I think you’ll find that as far as pies goes, this one is quite quick and easy to toss together…just in case you needed a little encouragement. And many thanks for the kind words!

  2. We put the ingredients into a 11×7 glass dish for which purpose I wanted an easier way to serve the “pie.” I did not have the granola mix go up the sides so that everyone’s piece had the same amount of crumb-age. My 12yo budding chef made a sause with blueberries, water, a little sugar and arrowroot. It worked well and I would definitely use this as a brunch goody or an easy, yet more healthy dessert.

      1. Hi Beth! I was serving more than the traditional eight (9 to be exact) and that just makes a pie messy. So the squares suited us well for our brunch on a warm Saturday morning.

    1. Hi Salvegging, the pie lasted a day in our household. The first pieces were the prettiest but the last few slices tasted just as good. I wrapped the pie and put it the refrigerator to keep.

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