Strawberry Yogurt Pie

at a glance
Prep Time 15 minutes
Servings 8 servings
4.2 — Votes 5 votes

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

This strawberry yogurt pie is made with just a few simple ingredients, and is the perfect easy dessert for all your spring and summer gatherings!

strawberry yogurt pie in a graham cracker crust with chopped strawberries on top

We are so thrilled today to kick off our partnership with Stonyfield Organic with this Strawberry Yogurt Pie! This pie is the perfect no-fuss dessert. It has a buttery graham cracker crust, the not-too-sweet filling is made with a combination of organic strawberry yogurt and whipped cream, and then it is topped off with a handful of fresh berries. It is a refreshing summer dessert at its finest!

A few months ago, I had the opportunity to visit a couple of Stonyfield’s direct supply organic dairy farms and absolutely fell in love with the company. When you’re at the supermarket picking out products, you always hope that you’ve made the best decision, but it is hard to be completely sure. After visiting Stonyfield, I can absolutely say that they are one of the good guys! Their mission is simple, they want to support a healthy planet, healthy food, and healthy people. To do this, not only do they produce high-quality dairy products, but also use farming practices that ensure the healthiest cows possible while also healing the soil they graze on.

stonyfield organic strawberry whole milk yogurt

How Organic Farming Helps the Environment

This month is Earth Month, with Earth Day falling on April 22nd, so there’s no better time to support organic farming! Before visiting Stonyfield farms in-person, I wasn’t sure that there was a big difference between traditional and organic farming. By the end of the trip, I was in awe of how much better organic farming is for the environment.

No Persistent Pesticides

One benefit of organic farming is that instead of using persistent pesticides to keep pests out of crops, farmers work with nature to allow the soil, crops, pasture, and products to flourish and reach their full potential. A few ways they do this is through crop rotation, using pest-resistance plants, and introducing beneficial bugs like ladybugs to fight off predators.

Why is this important? When toxic pesticides are used in farming, they not only get into our food but also leech into our soil, water, and air, causing harm to the environment and presenting a potential threat to our health.

Healthy Soil Absorbs More Carbon

Agriculture is responsible for about 20% of all global greenhouse gas emissions, but it is possible that organic agriculture can have a positive impact. When using organic practices, soil can sequester 26% more carbon than its conventional counterparts, which means that there is less CO2 in the air. Stonyfield is also working with a team of partners to develop a platform for farmers called OpenTEAM. OpenTEAM will connect farmers from all over the world to share best practices for soil health, turning agriculture from part of the problem to part of the solution.

No Antibiotics or Growth Hormones

Organic dairy farms prioritize good animal hygiene, optimal living conditions, and nutrient-dense pasture and feed for its cows. Organic dairy-farming systems promote cow health and longevity by placing less stress on cows and sending them outdoors to enjoy biodiverse forage-based diets, all of which improves their immune system and makes the use of antibiotics unnecessary. The practices Stonyfield puts in place to promote healthy soil, in turn, promote healthy pasture, which makes for healthy cows!

How You Can Support Organic Farmers

The best way to support organic farmers is to vote with your dollars! Choose organic as often as possible, and if your store doesn’t have the offerings you want – ask! If you want to go even further, make sure you’re supporting companies that provide resources to new generations of organic farmers. Stonyfield not only keeps their own farms organic, they also help start new farms and convert conventional farms to organic practices.

strawberry yogurt pie ingredients - graham crackers, butter, strawberry yogurt, cream, honey, and vanilla extract on a marble surface

How to Make Yogurt Pie

Now that you know more about how organic farming can help support a healthy planet, let’s jump into making this dreamy pie! Like we mentioned, it is crazy-simple. Here’s all you’ll need to do:

  1. Make the graham cracker crust. First, you’ll make the crust. Simply crush 8 ounces of graham crackers in your food processor with 6 tablespoons of softened butter until you get a fine crumb. Then, press the mixture into a pie pan.
  2. Make the honey whipped cream. Next, it’s time to make the honey whipped cream! The whipped cream provides a lovely light, fluffy texture to this pie. For this step, you’ll simply combine honey and heavy cream and beat the mixture on high for a few minutes until stiff peaks form.
  3. Fold in the yogurt. We used Stonyfield’s whole milk strawberry yogurt here. We love that Stonyfield has whole milk yogurt options available because it makes for a creamier, more satisfying, nutritionally balanced yogurt, and it is free of artificial ingredients!
  4. Fill the pie and refrigerate. Once you’ve incorporated the yogurt into the whipped cream, fill the pie shell and refrigerate for 4 hours to let it set.
  5. Top with strawberries and serve! Before serving, top the pie with quartered strawberries, then slice and serve!
strawberry yogurt pie with a slice taken out of it topped with quartered strawberries on a marble surface

How long will this pie keep for?

We’ve found that the pie is ideal to serve between 4 and 8 hours after making. After that, if you make your own whipped cream for the filling, it may start to release some water. There’s nothing wrong with your pie if this happens and it’s still completely delicious. The pie releases water because the whipped cream will lose its structure and begin to deflate.

Can I use a different flavor?

Yes! The sky is the limit here with flavor options. Just grab your favorite yogurt flavor to use in place of the strawberry.

Can I use low or nonfat yogurt?

Yes! Low or nonfat yogurt will work in this pie, but whole milk yogurt will give you a much richer, creamier texture.

We hope that you love this easy yogurt pie just as much as we do!

Slice of classic cheesecake topped with raspberry jam and whole raspberries sitting on a gold-rimmed, white plate with small magenta flowers in floral design and a copper fork with full cheesecake and plate of raspberries blurred in the background.

Just for You

Dessert Recipes

Want more recipe ideas like this?

Shop Supplies

Graham Crackers Shop Now
Cuisinart 14-Cup Food Processor Shop Now
Cassy Smiling
More Of Our Favorites Shop Now

Strawberry Yogurt Pie

By: Cassandra Garcia
4.2 — Votes 5 votes
Prep Time: 15 mins
Servings: 8 servings
This strawberry yogurt pie is easy to make and so refreshing!


For the Crust:

For the Filling:

  • 1 pint or 2 cups, heavy cream (or whipping cream)
  • 2 teaspoons honey optional
  • 1 teaspoon vanilla extract
  • 2 cups Stonyfield strawberry yogurt
  • 1 cup fresh strawberries de-stemmed and quartered, for garnish


  • Add the graham crackers to a food processor and pulse until you get a fine crumb. Then, add the softened butter and pulse until fully combined.
  • Press the graham cracker mixture into a pie plate in an even layer.
  • Combine the cream and honey in a bowl, and beat on high with an electric mixer or stand mixer until stiff peaks form, about 2-3 minutes, watching closely to make sure you don’t overbeat the cream and cause any lumps to form.
  • Fold the vanilla extract and yogurt into the whipped cream, taking care not to deflate the whipped cream.
  • Pour the filling into the graham cracker crust, then refrigerate for 4 hours.
  • After 4 hours, remove the pie from the fridge, slice, and serve!

Nutrition Information

Nutrition Facts
Strawberry Yogurt Pie
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

This pie is best enjoyed within 4-8 hours. After that, it may begin to release some water, but is still perfectly good to eat!
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions


    Leave a Reply

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

    Recipe Rating

  1. Stacy says

    Stacy —  04/22/2020 At 14:23

    If I were to try and make an alternative whip cream for dietary needs in my home, about how much finished product should I be aiming for? In other words, how much volume does the pint of heavy cream make in white cream? Thank you

    • Brandi Schilhab says

      Brandi Schilhab —  04/22/2020 At 15:49

      We ended up with 3-4 cups of honey whipped cream. Do note that if you’re using coconut cream, the consistency will be much thicker, so staying closer to 3 cups will be your best bet! Enjoy, Stacy!

  2. Shannon says

    Shannon —  04/23/2020 At 07:58

    This looks so yummy! I only have nonfat greek yogurt and not sure when I can get my next set of groceries delivered. Thoughts on using this instead of regular yogurt? What about blending in strawberries into the yogurt to give it more of a strawberry taste?

    • Brandi Schilhab says

      Brandi Schilhab —  04/23/2020 At 10:12

      We haven’t tried it, but it should work with Greek yogurt + strawberries blended together. The biggest thing you want to pay attention to is the amount of water the blended strawberries produce…you don’t want your yogurt to become too watery! Let us know how it goes!!

  3. Megan says

    Megan —  04/23/2020 At 19:35

    Word to the wise:I tried to sub the heavy cream/whipping cream with half and half because CORONA but it did NOT work! I even made sure it was super cold but once I mixed it in with the yogurt, all the yogurt went to the bottom. I froze half of it to make “ice cream” lol and put the other half in the pie crust. I just checked on it in the fridge a couple hours later and it has tons of bubbles and doesn’t look super pretty lol but I’m sure it will still be delish! Either way, just wanted to warn everybody that half and half isn’t a great sub! PS- Cassy congrats on your new beautiful baby! I was praying for a healthy and quick delivery for you! Thank you for all your amazing recipes! They are getting us through quarantine fit and fed! xo

    • Brandi Schilhab says

      Brandi Schilhab —  04/24/2020 At 08:53

      Thanks so much for the heads up, Megan!


    COURTNEY GRAUVOGL —  04/24/2020 At 07:42

    Would this work with coconut milk yogurt and cocowhip as well? We have a dairy intolerance here in the house while healing a leaky gut!

    • Brandi Schilhab says

      Brandi Schilhab —  04/24/2020 At 08:52

      We haven’t tried it, so we can’t say for sure, but I think it’ll work! Report back once you’ve tried it!!

    • Megan says

      Megan —  05/03/2020 At 14:20

      Was wondering the same thing! We normally use Forager yogurt. Have you tried it yet?

    • Brandi Schilhab says

      Brandi Schilhab —  05/04/2020 At 10:43

      We haven’t tried that yet. If it has the same consistency as regular yogurt, it should be ok!

  5. Sammy says

    Sammy —  04/25/2020 At 23:06

    5 stars
    Delicious! Even with the whipping cream deflating! Unfortunately I put the yogurt in too quick. I left it in the refrigerator for 4 hours and then in the freezer for another 30ish minutes. I’m keeping it in the freezer just to ensure it stays nice and hard. Once I cut the piece it easily melts, which you can taste that whipped feeling.

    • Brandi Schilhab says

      Brandi Schilhab —  04/26/2020 At 05:30

      So glad that you enjoyed it, Sammy!!

  6. Jennifer Hamilton says

    Jennifer Hamilton —  05/05/2020 At 19:12

    5 stars
    I used Whole Foods brand Oreos instead of graham crackers. Excellent recipe. Thank you!

    • Brandi Schilhab says

      Brandi Schilhab —  05/06/2020 At 05:04

      Ooooh, what a neat idea! Thank you for sharing!

  7. Laura says

    Laura —  01/22/2022 At 11:11

    Hi! Is it one cup (.5 pint) of yogurt or 2 cups (1 pint) of yogurt?

    • Melissa Guevara says

      Melissa Guevara —  01/24/2022 At 11:48

      Hi Laura! I am so sorry about the confusion! It is 2 cups of yogurt. I have adjusted the recipe. Thank you for reaching out with that question! ~Melissa

  8. Charlene says

    Charlene —  03/12/2023 At 16:37

    3 stars
    Followed the recipe but it didn’t hold together. Should it have an instant pudding in ti?

    • Brandi Schilhab says

      Brandi Schilhab —  03/13/2023 At 10:08

      We’re so sorry that it didn’t hold, Charlene – it’s hard to know what went wrong since we aren’t in the kitchen with you. No, this recipe doesn’t call for instant pudding!