Thanks to a double dose of strawberry flavor, this sweet and creamy No-Bake Strawberry Pie tastes like summer any time of the year.
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This recipe is…
Warm, sun-drenched days. Porch drinks. Beach vacations. Summer is everyone’s favorite season…but we all know how fleeting those golden days of summertime can be.
But thankfully, the flavors of summer can last all year long. Case in point: this super quick and simple yogurt pie, which gets a double-dose of strawberry flavor with both creamy strawberry yogurt, as well as fresh berries.
Just like our Key Lime Pie, Cranberry Cheesecake Bars, and Peanut Butter Chocolate Oatmeal Cookies, it’s one of our best no-bake dessert recipes, so there’s no need to heat up your kitchen. Plus, it only takes 15 minutes to whip up, making it just as easy-breezy as summer itself.
Why You’ll Love This Recipe
- Only takes 15 minutes to make, plus chill time
- Yogurt has less fat and more protein than other pie fillings like cream cheese
- No bake = no heating up the kitchen
- Super versatile recipe can be used with virtually any type of fruit and yogurt
Strawberry Yogurt Pie Recipe Ingredients
A tender cracker crust paired with a rich and creamy filling: here’s everything you need to make our easy no-bake yogurt pie.
- Graham crackers – good, old-fashioned and inexpensive Graham crackers are a classic choice for pie crust
- Strawberry yogurt – the hero ingredient of this creamy filling
- Butter – make sure it’s softened for easy mixing
- Cream – heavy cream, or whipping cream, give the pie filling its rich and silky texture
- Honey – just a touch adds the perfect sweetness
- Vanilla – a teaspoon of vanilla extract highlights all the flavors
- Strawberries – Fresh berries add sweetness, texture, and look so pretty on top
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Yogurt – the sky’s the limit! Use any type, and any flavor, or yogurt you like, including non-dairy options made with coconut milk or oat milk.
- Berries – swap in any berry, or a pretty mix of black and red berries. Or, get creative with other fruits, like sliced mango, pomegranate seeds, cherries, or peaches.
- Graham crackers – switch things up by swapping in any type of cookie with a similar dry, crumbly texture
- Cream – if you want to go dairy-free, look for one of the new plant-based whipped cream alternatives on the market
How to Make Our Easy Strawberry Yogurt Pie
The recipe is crazy-quick and easy, taking just 15 minutes from start-to-finish, plus a few hours chilling in the fridge to firm up.
Step 1: 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.
Step 2: 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.
Step 3: Fold the vanilla extract and yogurt into the whipped cream, taking care not to deflate the whipped cream.
Step 4: 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!
Recipe Tips
- Whole milk yogurt is best. While you can use any variety of yogurt for this recipe, options made with whole milk gives this pie a creamier, richer taste and texture than low-fat varieties.
- Serve in the sweet spot. Because the filling of this pie is made with yogurt and whipped cream, liquids can “weep” when left to sit too long. We recommend serving the pie four-to-eight hours after you make it for the best texture.
- You don’t have to own a food processor. If you don’t own this kitchen appliance, don’t sweat it. You can turn full-sized Graham crackers into fine crumbs by placing them in a large, sealed plastic bag and running a rolling pin (or just a wine bottle) overtop until all of the pieces are broken up. If you go this route, it’s best to work in batches that fit easily into the bag.
How to Serve
After chilling the pie for four hours, slice and serve it straight from the fridge.
How to Store
Cover and refrigerate any leftovers for up to three days.
Even if water does weep from the filling, the pie is still perfectly good to eat for a few days — it just won’t look quite as pretty, and the crust may get a little soggy.
Frequently Asked Questions
Yogurt is a nutritional powerhouse on many levels. Of course, there are so many types of yogurt these days, but most contain between nine and 14 grams per cup. A cup also provides about one-quarter to one-third of your daily recommended calcium intake. Plus, it’s a good source of other bone-building vitamins and nutrients like potassium, phosphorus, and vitamin D.
We call for full-fall yogurt because it gives this recipe a rich and creamy texture, but you’re welcome to use any other type of yogurt you like or have on hand.
More Favorite Berry Dessert Recipes
If you tried thisStrawberry Yogurt Pie, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Strawberry Yogurt Pie
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!
Recipe Notes
Nutrition
Followed the recipe but it didn’t hold together. Should it have an instant pudding in ti?
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!
Hi! Is it one cup (.5 pint) of yogurt or 2 cups (1 pint) of yogurt?
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
I used Whole Foods brand Oreos instead of graham crackers. Excellent recipe. Thank you!
Ooooh, what a neat idea! Thank you for sharing!
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.
So glad that you enjoyed it, Sammy!!
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!
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!!
Was wondering the same thing! We normally use Forager yogurt. Have you tried it yet?
We haven’t tried that yet. If it has the same consistency as regular yogurt, it should be ok!
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
Thanks so much for the heads up, Megan!
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?
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!!
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
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!