These easy-to-make no-bake pies combine fresh fruit flavors with yogurt. All of the fruit pie fillings were developed for spooning directly into handy graham cracker crumb crusts. Delicately flavored, they’re versatile, easy-to-use and complement fresh fruit fillings.
All of these pies can, and should be, made in advance of mealtime. They are meant to be served after chilling for several hours — when the hostess is at her cool, calm and most collected best.
Ooo-La-La… Cool Whip and Yoplait create an international sensation in 10 short minutes
Double Fruit Fantastique pie recipe
1 (6 oz.) Yoplait strawberry yogurt
3-1/2 cups thawed Cool Whip topping
1/4 cup finely chopped strawberries
1 (6 oz.) Yoplait blueberry yogurt
1/3 cup blueberries, pureed
1 graham cracker crumb crust, prepared
Fold strawberry yogurt into 1-3/4 cups topping. Add strawberries; blend. Spoon into crust. Fold blueberry yogurt into remaining topping. Add blueberries; blend. Spoon over strawberry layer.
Freeze until firm, about 4 hours. Place in refrigerator 45 minutes before cutting. Garnish as desired. Store leftover pie in freezer.
Fruity no-bake lemon chiffon yogurt pie
1 envelope unflavored gelatin
2 tablespoons cold water
2 eggs, separated
1/2 cup light corn syrup
1-1/2 teaspoons grated lemon rind
1/4 cup lemon juice
8 ounces plain yogurt
2 tablespoons sugar
1 Graham cracker pie crust
In 2-quart saucepan, sprinkle gelatin over water. Stir in egg yolks, corn syrup, lemon rind and juice. Stirring constantly, cook over low heat until gelatin is completely dissolved, about 5 minutes.
In large bowl, stir yogurt until smooth. Stirring constantly, pour corn syrup mixture into yogurt until well blended and smooth.
Refrigerate, stirring occasionally, about 1 hour or until mixture mounds slightly when dropped from a spoon.
In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold into yogurt mixture. Pour into crust.
Refrigerate several hours or overnight until set. If desired, garnish with whipped cream, lemon slices and fresh mint leaves. Makes 6 to 8 servings.