Blueberry Yogurt Pie

Blueberry Yogurt Pie is the perfect dessert for summer or any time of year! A simple lemon shortbread crust filled with creamy yogurt, whipped topping and blueberries is topped off with lemon blueberry fruit spread. Serve this pie frozen or cold, either way, it won’t last long! In a hurry? Use a store-bought ready-made shortbread crust and it’s ready for the freezer in 5 minutes! 

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Frozen Blueberry Yogurt Pie on a plate

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Nothing says summer like a creamy, fruity frozen yogurt pie!  This weekend is the “unofficial” start of summer- Memorial Day.  One of my favorite things as the weather warms up is seeing all the no-bake desserts, cakes, and pies that scatter across my pinterest feed.

I love blueberries!  I could eat them by the bucketful and bonus…….blueberries are actually really good for you too! I’m kicking off the season with a Frozen Blueberry Yogurt Pie. This pie is all sorts of amazing! The blueberry-lemon combination is outstanding.  It’s a light refreshing dessert that’s not too rich or filling and perfect for summer. 

I started off this pie with a quick and easy shortbread crust filled with lemon zest and filled it with blueberry Greek yogurt, whipped topping, and blueberries.  After freezing for a few hours, the pie is finished off with more blueberries and lemon blueberry fruit spread along with a garnish of mint and a lemon slice.  It doesn’t get any easier than that!

Overhead shot of Blueberry Yogurt Pie in pie plate

A few notes on making this Blueberry Yogurt Pie and a shortbread crust.

  • if you want to save time, buy a ready-made shortbread crust. The no-bake pie will be ready for the freezer in 5 minutes.
  • This quick and easy shortbread crust requires little handling and you can make the recipe by hand or in a food processor.
  • if you do make the shortbread crust, don’t skip the lemon rind, it adds a wonderful flavor boost that complements the blueberries and makes it extra special.
  • After you press the dough into the pan, don’t skip freezing the dough in the pan while the oven preheats. Baking a chilled crust helps lessen shrinking.
  • This is a frozen pie, but it needs to sit out at room temperature before serving.  I freeze my pie overnight so it’s very firm.  You will need to let it stand at room temperature 30-60 minutes before serving.  You can then store covered in the freezer or refrigerator.  I prefer storing the pie in the refrigerator, but you will want to note, it will not hold its shape as well as a frozen pie.
  • I used Cool Whip Lite, because it’s easy and lower in calories, but using homemade whip cream should work just as well.
  • The lemon blueberry spread on top is optional, but I think it really pushed this yogurt pie into the indulgent category!

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A piece of Blueberry Yogurt Pie on a plate

I hope you get to try this blueberry yogurt pie at some point this summer. I promise it will not disappoint.

More Blueberry Pie Recipes to Enjoy!

Blueberry Yogurt Pie on a blue floral plate

 

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Blueberry Yogurt Pie photo collage

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Blueberry Yogurt Pie

Blueberry Yogurt Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes

Blueberry Yogurt Pie is the perfect dessert for summer, serve frozen or cold from the refrigerator. With a shortbread crust filled with lemon zest filled with greek yogurt and blueberries this pie is sure to go fast! In a hurry? use a store bought ready-made shortbread crust and have this pie in the freezer in 5 minutes!

Ingredients

for the shortbread crust:

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/8 teaspoon salt
  • zest of one small lemon
  • 1/2  cup butter, very cold and cut into tablespoons

for the blueberry yogurt filling:

  • 15 ounces, blueberry Greek yogurt
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed (I used Cool Whip Lite)
  • 2 cups frozen blueberries, thawed

for the topping: 

  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup blueberry jam (I used Smucker's Fruit & Honey™ Blueberry Lemon Fruit Spread)

Instructions

  1. for shortbread crustUsing a large bowl, whisk together flour, powdered sugar, salt and zest. Using a pastry cutter (or food processor), cut in butter until fine crumbs form and dough is just moist enough to hold together.
  2. Pat dough into 9-inch pie pan. Place plastic wrap over dough, and use the bottom of a glass to press dough evenly and upside of pan. Remove plastic wrap and set aside. Using a fork, prick dough at 1-inch intervals to prevent crust from puffing up when baking.
  3. Cover pie pan and dough with plastic wrap and place in freezer for 10-15 minutes while oven heats to 350 degrees F.
  4. Remove plastic wrap and place pan on center rack in oven for 20-25 minutes until crust is golden. Cool completely on wire rack
  5. for blueberry yogurt fillingIn a large bowl, fold blueberry yogurt into whipped topping until well combined. Fold blueberries into yogurt mixture.
  6. Spread blueberry yogurt filling into cooled pie crust and freeze at least 4 hours, or overnight.
  7. to serve pie:Remove pie from freezer 30-60 minutes before serving, let stand at room temperature to soften
  8. Combine blueberries and jam in small bowl, and spoon over pie when serving.
  9. store covered in freezer (or refrigerator for a softer pie)

Notes

- make this pie quick and no bake: use a store bought ready-made shortbread pie crust - I preferred this pie thawed, after freezing overnight I left it stand nearly an hour before serving, and stored it in the refrigerator for 2 days.

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