Blueberry Frozen Yogurt Pie
intro
Creamy, tangy no-bake pie with a buttery graham cracker crust, swirled with sweet blueberry compote and smooth frozen yogurt—ideal for cooling off on hot summer days.
Ingredients
Steps
Prepare the pie crust
Stir 1 ½ cups (150g) graham cracker crumbs and 6 tablespoons (85g) melted unsalted butter in a medium bowl until all crumbs are evenly moistened and hold together when squeezed. Pour the mixture into a 9-inch (23cm) pie dish, and press firmly into the bottom and 1 inch up the sides to form an even, compact crust. Place the crust in the freezer to set for 10 minutes while you prep remaining components.
Cook blueberry compote
Place 2 cups (300g) of the blueberries, ¼ cup (50g) granulated sugar, and 1 tablespoon (15ml) lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook for 5 minutes until berries burst and release deep purple juice. Stir 1 teaspoon (3g) cornstarch and 1 tablespoon (15ml) cold water into a smooth slurry, then stir into the simmering berry mixture. Cook for 1 additional minute until the compote thickens slightly, then remove from heat and let cool completely to room temperature, about 20 minutes.
Mix yogurt filling base
In a large mixing bowl, combine 2 ½ cups (600g) full-fat plain Greek yogurt, 1 teaspoon (5ml) vanilla extract, and ⅛ teaspoon (0.5g) fine sea salt. Stir gently with a silicone spatula for 1 minute until completely smooth with no lumps remaining. Avoid overmixing, as excess air will create icy crystals in the frozen final pie.
Layer and swirl pie
Remove the set crust from the freezer. Pour half the yogurt base into the crust, spreading it into an even layer with a spatula. Drizzle half the cooled blueberry compote over the yogurt, then top with the remaining yogurt base, spreading it evenly to the crust edges. Drizzle the remaining compote over the top, then drag a wooden toothpick through the layers to create soft purple swirls. Scatter the reserved 1 cup (150g) fresh blueberries evenly over the pie surface.
Freeze pie until firm
Loosely cover the pie with a sheet of plastic wrap, ensuring the wrap does not touch the filling surface to avoid sticking. Place the pie on a level middle shelf in the freezer, and freeze for a minimum of 4 hours until the filling is completely firm to the touch and holds its shape when sliced.
Slice and serve pie
When ready to serve, remove the pie from the freezer and let it rest at room temperature for 5 minutes to soften slightly for clean cuts. Run a sharp chef’s knife under hot tap water for 10 seconds, wipe dry, then cut the pie into 8 even slices. Serve immediately, as the frozen filling will soften quickly at warm room temperatures.
Tips
2.Ensure the blueberry compote is fully cooled to room temperature before layering, as warm compote will melt the yogurt and create uneven, icy patches in the finished pie.
3.This pie can be made up to 1 week ahead of serving; keep it tightly wrapped in plastic wrap in the freezer to prevent it from absorbing off-flavors from other frozen foods.
This is way better than the store-bought frozen pies I usually stock in my freezer. The tang from the frozen yogurt keeps it from being cloyingly sweet like a lot of ice cream pies, and the graham cracker crust is buttery and perfect. I let mine sit out for 10 minutes before slicing like the recipe said and it was the perfect scoopable texture.
I’ve made this three times in the last two weeks, no joke. It’s the perfect dessert to bring to friend hangouts because literally everyone loves it. I tried adding a handful of white chocolate chips to the filling last time and it was insane, 10/10 recommend that hack if you love a little extra sweetness.
I was so nervous to make this for my partner’s family dinner because I barely ever bake, but it was so straightforward! The instructions were super easy to follow, no weird hard-to-find ingredients, and it turned out perfectly creamy with that gorgeous blueberry swirl. My future mother-in-law asked for the recipe, that’s the ultimate win in my book.
Perfect for Sunday meal prep! I cut this into individual slices and wrapped them up in the freezer for quick after-dinner treats all week. They thaw just enough in 5 minutes out of the freezer to be the perfect creamy texture. I topped each slice with a little extra fresh blueberry and a sprinkle of granola for crunch, chef’s kiss.
Took this on our weekend camping trip up in the mountains and it held up so much better than I thought it would in the cooler! It was the perfect cold, sweet treat after a long, sweaty day of hiking, and everyone in our group was fighting over the last slice because it was SO good. I stirred a little extra blueberry compote into the top before freezing and it made the berry flavor so much brighter. This is definitely going to be a staple on all our summer car camping trips from now on.
Full transparency, I burn 90% of the things I try to bake and my kids usually make fun of my cooking. I made this for my daughter’s birthday pool party and everyone thought I bought it from a fancy dessert shop! Even my pickiest kid loved it! It was SO easy, even I couldn’t mess it up. The blueberry swirl on top looks so professional, I felt like a real chef serving it.
Game changer for my tiny dorm freezer! I don’t have a fancy kitchen setup and this still came together with minimal supplies. I swapped the graham cracker crust for a pretzel crust I found at the campus market and *chef’s kiss* the salty-sweet combo is unreal. It’s been my go-to study snack all week.
Obsessed with how creamy this is without being loaded with heavy cream! I used non-fat Greek yogurt to bump up the protein and it still tasted so indulgent, I didn’t even feel guilty going back for a second slice after my evening run. Only note: make sure you give it enough time to freeze solid, I cut into mine 30 mins early and it was a little drippy (still delicious though lmao)
So happy this recipe is super easy to make gluten free! I swapped the regular graham cracker crust for a gluten free graham cracker crust and it tasted exactly like the real thing, no weird texture or aftertaste. My gluten-eating husband didn’t even notice the difference, he ate three slices in one sitting lmao. Only note: my store was out of fresh blueberries so I used blueberry pie filling once, don’t do that, it was way too sweet.
OMG this blueberry frozen yogurt pie was the star of our Fourth of July cookout! I was worried it’d be too sweet, but the tang from the yogurt balances the blueberries perfectly. My kids begged for second slices before everyone even got their first! So easy to throw together too, I didn’t even break a sweat prepping it between side dishes. 10/10 will make again all summer long.
Made this for our neighborhood block party last weekend and people were asking me for the recipe before I even set the pan down! It’s so light and refreshing, perfect for 90-degree heat when you don’t want a heavy dessert. I added a little lemon zest to the filling and it made the blueberry flavor pop so much.