Blueberry Yogurt Pie

Made this last night and served it this afternoon. It was brilliant!!! So light and just the right amount of sweetness to hit the spot! Definitely should be served completely chilled.

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I baked this after dinner last night & was afraid to cut into it until it chilled so it waited in the fridge overnight. I think I dreamed about eating it ;-) So, I had it for breakfast. And totally worth my wait! The crust reminds me of a shortbread cookie & the tart filling is perfect. Thanks so much fr posting!

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Looking to scale back on my calories, I made mine in little custard cups without a crust. The results were a lovely cup of saucy blueberries covered by a tangy creamy layer of the filling. I tried mine 2 hours out of the oven and again the next day. Huge difference. The longer this cools, the better it gets - the yogurt gets creamier and sets up just perfectly. Plus the sauce in the berries gets juicier and firmer. Make it a full day ahead of time, it'll be worth it. (Also, using Splenda as I did makes it WW Core and SBD friendly.)

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I made this with fresh raspberries and because the yoghurt I use – a creamy Greek yoghurt – is slightly sweet and because I like the tartness of raspberries anyway, I used one less tablespoon of sugar and may use even less next time. Because I have heaps of oranges at the moment, I also made this with half orange juice and half lemon juice. The type of sugar to be used was not specified, and when in doubt I tend to use brown sugar. It took me longer than 15 minutes to prepare this, probably more like half an hour, but still not very long for such a delicious pie. Totally scrumptious. Great crust – so much better than bought pastry cases – which was easy to make and a filling which is obviously really versatile so that it can be adapted to what’s available, and your taste preference whims of the moment. I also loved the fact that this recipe uses yoghurt instead of cream cheese. So glad to have found this recipe, Bunny Mom. I’ll be making this one again and again. Thank you!

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Great tasting! We like our pies without a lot of sugar and this is it. I used fat free yogurt in vanilla flavour and omitted adding the vanilla. I had a little trouble with the crust, had to keep adding flour until it stopped sticking to my fingers. I used frozen blueberries and didn't thaw them out first. Cooked for the full hour. Thanks Ms Bindy for posting this.

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We really enjoyed this recipe. It was quite tasty! It ended up being just a tad too tangy for us, but I think it would have been better if I had used fresh berries; I will try that next time. Thanks for the wonderful light dessert!

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we all really liked this. i subbed 1/2 ww flour for the crust, and used vanilla yogurt. then did half blueberries, half raspberries. i would defiantly make it again!

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Follow this to a T, great recipe! Used frozen blueberries and ate it for breakfast for a few days <3 Thanks for posting!

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very good and easy to make! I didn't change a thing and the pie came out great

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This is a good recipe for a simple and lighter-than-usual pie. Unfortunately, the fresh blueberries I used didn't have very much flavor, and I am sure it would have been even better otherwise.

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This is a very nice pie! We love blueberries and they were perfect here. I will try it with raspberries this weekend for father's day brunch. Thanks!!

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This was a great tasting pie and easy to make. I am not good at making pie crusts and rolling them out so patting the crust in the pan was perfect for me. Used thawed frozen blueberries and I sprinkled a little sugar over them when I added them to the pie crust. A nice light and cool treat!

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Great recipe. Not too sweet made it perfect to enjoy for breakfast also! Thanks

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I think the correct expression for this pie is "awesome". It definately got recipe of the week in our home. DH awarded it "5, no 6 stars", my Mother said it was "excellent" and I agree with both of them! I think this will also work well with different fruit fillings and at some time I'd like to try making individual portion sized pies. Thanks for a great recipe, Bunny Mom.

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Creamy, deliciously fresh tasting pie! I did make it with frozen, drained raspberries and increased the sugar to 1/3 cup since my raspberries are quite tart. The filling is yummy and the crust is really easy to make. This is a keeper! Thanks!

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