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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!
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.
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.
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:
- 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.
- 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.
- 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!
- 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.
- Top with strawberries and serve! Before serving, top the pie with quartered strawberries, then slice and serve!
Strawberry Yogurt Pie FAQs
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!
Just for You
Dessert Recipes
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Ingredients
For the Crust:
- 1 box graham crackers
- 6 tablespoons butter softened
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
Instructions
- 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!
Stacy says
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
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!
Shannon says
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
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!!
Megan says
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
Thanks so much for the heads up, Megan!
COURTNEY GRAUVOGL says
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
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
Was wondering the same thing! We normally use Forager yogurt. Have you tried it yet?
Brandi Schilhab says
We haven’t tried that yet. If it has the same consistency as regular yogurt, it should be ok!
Sammy says
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
So glad that you enjoyed it, Sammy!!
Jennifer Hamilton says
I used Whole Foods brand Oreos instead of graham crackers. Excellent recipe. Thank you!
Brandi Schilhab says
Ooooh, what a neat idea! Thank you for sharing!
Laura says
Hi! Is it one cup (.5 pint) of yogurt or 2 cups (1 pint) of yogurt?
Melissa Guevara says
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
Charlene says
Followed the recipe but it didn’t hold together. Should it have an instant pudding in ti?
Brandi Schilhab says
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!