Yogurt Berry Crumb Pie
Since yesterday I put together my perfect holiday meal, today is: dessert!
Now, in my fridge and freezer we have certain staples we try our best not to run out of: milk, eggs, ice cream, kimchi, and Chobani®. These things are absolutely essential. I won't go into the details of our Greek yogurt obsession...suffice to say we are on a first-name basis with one of Chobani®'s yogurt masters ;) ha true story.
Hubby loves Chobani® 1) because it's delicious, and 2) because he is a gym rat and loves the high protein. For me, I love to use Chobani® in my desserts because it's the one legit low-fat, natural substitute that I know will not compromise the flavor of my recipes. I'm not the type to skimp on flavor; if I'm going to eat dessert then it has to be good. Besides the recipe I'm sharing today, one of my other favorites using the same yogurt is this panna cotta.
Today's recipe is of course inspired by the holidays. I love a good pie, and I love it even more when I don't have to feel too bad about it. This one contains yogurt, fresh berries, and is extremely simple. I actually ruined my first one when my clumsy potholder hands dropped it all over the oven door :( But a quick run to Walmart and no more than 10 minutes of prep-time are all it takes to get another one ready thankfully. Here I used the 32 oz. Chobani® Vanilla Greek Yogurt, which you only need a cup of, so you can use the leftover yogurt and berries for your breakfast smoothies or parfaits, yum. Or I also use it as a sub in cake recipes as well as a fish taco sauce I make.
Tell me your own Greek yogurt substitutes! I love new tips. Chobani® has some great ideas of their own HERE.
Yogurt Berry Crumb Pie
Makes 1 pie
- 1 prepared pie crust
- 2 eggs
- 1/4 cup + 3 Tbsp brown sugar
- 1 cup Chobani® Vanilla Greek yogurt
- 1 small lemon, zested and juiced
- 2-1/2 cups berries (I like to use a mix like chopped cranberries, blueberries and raspberries)
- 1/4 cup flour
- 1 Tbsp cold butter, diced
Preheat oven to 350F. Place prepared pie crust onto a baking sheet.
In a small mixing bowl, whisk together the eggs, 3 Tbsp brown sugar, yogurt, and lemon juice and zest. Pour into your pie crust. Sprinkle berries evenly over top of the batter.
In a separate bowl, combine the flour and remaining 1/2 cup brown sugar. Add cold butter and with either a mixer or pastry blender, combine until crumbly. Sprinkle over your pie. Bake for 70-80 minutes, or until the edges are set and the middle is still loose (it will finish setting as it cools). After about 40 minutes, check the crust. If it is getting too dark, cut thin strips of foil and wrap them around the pie, just covering the edges to keep the crust from getting darker.
Let pie cool to almost room temperature, then place in the fridge until cold.
*Yogurt filling adapted from here.