Cardamom Spice Yogurt Pie With Fig Preserves

jo_mama's Note:

I love all of the ingredients in this recipe on their own--and even more when they all come together to make this healthy, delicious, simple dessert.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 20 gingersnap cookies
• 3/4 cup pistachios (unsalted, unroasted)
• 1 tablespoon brown sugar
• 1/2 teaspoon coarse salt
• 3 tablespoons butter, melted and cooled
• 1/2 teaspoon unflavored gelatin
• 1/2 cup heavy cream (or half and half, whichever has fewer additives)
• 1/4 cup honey
• 1 1/2 teaspoons ground cardamom
• 1 3/4 cups Greek yogurt (2% milkfat recommended. if you can't find it, you can approximate using fat free greek yogurt and th)
• 1 teaspoon pure vanilla extract
• 16 ounces fig preserves

Directions:

1. Preheat oven to 325.
2. In a food processor, combine cookies, nuts, sugar, and salt. Process until fine crumbs form. With machine running, slowly add butter until mixture resembles wet sand.
3. Press crumbs in bottom and up side of a 9 inch pie plate. Bake until crust is golden brown and fragrant, about 10 to 15 minutes. Let cool completely in pie plate on a wire rack.
4. Place 3 tbsp cold water in a small bowl. Sprinkle gelatin on top and let stand for five minutes.
5. In a small saucepan, combine cream (or half and half--whichever you are using), honey, cardamom, and 1/4 tsp salt. Bring to a simmer over medium heat. Don't boil. Remove from heat.
6. Off heat, whisk in gelatin mixture until completely dissolved.
7. In a large bowl, whisk together yogurt and vanilla until completely smooth.
8. Add cream mixture to bowl and whisk gently to combine. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours.
9. Top with fig preserves to serve.
10. Adaptations: I have also made this pie with walnut or almonds in place of the pistachios. Play with flavors--change the spices or use a different fruit topping.