Completely no bake, Cranberry Yogurt Pie will make a light and lovely addition to your Thanksgiving dessert table.
There’s this little holiday coming up called Thanksgiving Day. Ok, just kidding about the little part. Millions of turkeys will be consumed, many Americans will travel some where to eat said turkey and they’ll finish off their feast with pie. Raise your hand if you show up at Thanksgiving for pie…{raising both hands}. Whether it’s classic pumpkin, pecan or a sampling of all, I think we can all agree that pie is the dessert of Thanksgiving. I love having a variety of pies to end our Thanksgiving feast. This creamy cranberry yogurt version is one you won’t even have to turn on the oven for and it’s super simple to make ahead, like on the Wednesday morning before T-day.
The star of this pie is Greek God’s® Greek Yogurt. If you have never tried this thick, creamy yogurt I have to say… you’re missing out. I’ve always been a fan of traditional {read – full fat} Greek yogurt because I love the flavor so much more than skinnier versions of Greek yogurt. Greek God’s® Greek Yogurt comes in yummy flavors like Honey Vanilla, Honey Strawberry and Black Cherry, just to name a few. To make this pie, I used the Honey flavor, but you could also use Honey Vanilla.
A few notes about this recipe – there’s no baking involved at all. You’ll just need time to chill the crust and filling. You can store the finished pie in the fridge for up to 3 days. Unflavored gelatin is found in the baking aisle near the other gelatin products, it usually comes in a box with 4 envelopes of gelatin – you will only need 1 envelope for this pie. To make the creamy top layer, you will beat together heavy whipping cream and a bit of yogurt. It won’t become stiff like regular whipped cream, but it will be cloud-like. This pie isn’t over the top sweet and it’s definitely not a ‘heavy’ dessert, it’s light and that’s exactly what you need after you’ve consumed your share of turkey dinner 😉
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- 9 whole GRAHAM CRACKERS
- 6 Tablespoons BUTTER, melted
- 3 Tablespoons BROWN SUGAR
- 2 Tablespoons COLD WATER
- 1 envelope UNFLAVORED GELATIN
- ½ cup HALF & HALF
- 2 cups GREEK GOD'S GREEK YOGURT, Honey Flavor
- ¾ cup WHOLE BERRY CRANBERRY SAUCE (make your own)
- ½ cup HEAVY WHIPPING CREAM
- ¼ cup GREEK GOD'S GREEK YOGURT, Honey Flavor
- 1 Tablespoon ORANGE ZEST
- Crush graham crackers into fine crumbs using a food processor or a large plastic baggie and a rolling pin. Stir in melted butter and brown sugar. Press into a 9 inch pie plate. Place in freezer until filling is ready.
- Put cold water in a small bowl and sprinkle gelatin over the top. Let stand for about 5 minutes.
- Meanwhile, heat half & half in a small sauce pan until just steaming. Whisk in gelatin/water mixture. Keep whisking until gelatin is completely dissolved.
- In a medium bowl, stir together yogurt and cranberry sauce. Add half & half mixture and stir well. Pour into pie crust and place in fridge for 2 hours.
- Beat heavy whipping cream, ¼ cup of yogurt and orange zest until medium peaks form. Spread on top of pie in an even layer and return to fridge for at least an hour.
Greek God’s® Greek Yogurt is hosting a recipe contest for their followers – get all the details on their Facebook page!
*This post is brought to you by Greek God’s® Greek Yogurt. I have received product and was compensated for my time. All opinions are my very own – their yogurt is fantastic!*
