Cake Dome Sunday #28: Blueberry Frozen-Yogurt Pie

Yesterday was The Mister's and my 11th wedding anniversary.  I had to make something special to celebrate.  On our wedding day, we cut apple pies instead of the traditional wedding cake because the Mister loves pie!  Well, yesterday the heat index was about 110 degrees so I decided to make him a no-bake and cool, creamy and refreshing anniversary pie: Blueberry Frozen-Yogurt Pie.

 

Truly!  I didn't have to turn on the oven once.  The graham and almond cookie crust set up in the freezer while I chopped fresh blueberries and whipped the cream cheese, Greek yogurt and whipping cream.  That was poured over the cookie crumb bottom and put back into the freezer for several hours.  That's it!  Easy, didn't take too long and turned out so pretty!  Perfect for our anniversary dinner on a very hot day.

I think this would be delicious with any kind of fresh fruit.  I haven't actually tried it but I don't see why fresh raspberries, or strawberries, or...how about peaches?  Wouldn't those be delicious and lovely too?  Here's the recipe:

Blueberry Frozen-Yogurt Pie

Ingredients:

• 2 cups graham cracker crumbs
• 1 cup ground almonds
• 3/4 cup firmly packed light brown sugar
• 1/2 cup melted butter
• 2 1/2 cups fresh blueberries
• 1 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup confectioners' sugar, divided
• 1 (16 ounce) container vanilla greek yogurt
• 2 cups heavy whipping cream

Directions:

1. Spray a 10" springform pan with baking spray.  Line the bottom with parchment paper and spray again.  (note:  this step makes removing the finished pie from the pan and moved to the serving plate very easy.  Don't skip this step!)
2. In a large bowl, combine graham crumbs, finely ground almonds and brown sugar.  Ad melted butter and stir to combine.  Press this crumb mixture into the bottom of a prepared pan and place in freezer.
3. In the work bowl of a food processor, combine blueberries and sugar.  Use the PULSE button to chop and process just until smooth.
4. In a separate large bowl (I used the large bowl of my Kitchenaid stand mixer), at high speed beat the cream cheese until creamy; about 3 minutes.  Add 1/2 cup confectioners sugar and yogurt and beat until smooth.  Add the blueberry mixture to the yogurt mixture and beat to combine.
5. In a separate bowl, beat whipping cream with remaining 1/4 cup confectioners sugar until stiff peaks form.  (Do NOT overbeat!)  Add the whipped cream to the blueberry mixture and beat until the mixture is smooth. 
6. Spoon the mixture over the prepared graham/cookie crumb crust and freeze for at least 4 hours (or overnight).  Pie can be stored in freezer in an airtight container for up to a week.

Garnish with fresh blueberries and fresh lavender if desired.
Recipe adapted from Bliss Victoria May/June 2013 issue

Until next time,

Cheers!

 

Jennifer

 

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