Strawberry Yogurt Pie

  • Yield: 8 servings


1/2cup strawberries
2cups strawberry yogurt
8ounces whipped topping
1 (9-inch) graham cracker pie shell
Whipped topping


  1. Cut the stems from the strawberries with a table knife.  Cut the strawberries into quarters and place in a large bowl.  Use a table fork to mash the strawberries.
  2. Add the yogurt to the strawberries and mix will with a rubber spatula.  Add the whipped topping and mix until combined.
  3. Spoon the filling into the pie shell using a spatula and smooth the top.  Place in the freezer for 4 hours or longer.  Remove from the freezer 30 minutes before serving and let stand at room temperature.  Cut into wedges with a table knife.  Serve with wihipped topping.
  4. Variation:  For a Yummy Yogurt Pie, omit the strawberries, use 6-ounces of light strawberry yogurt, 8-ounces of light whipped topping, and a drained 8-ounce can of crushed pineapple; prepare as you do the Strawberry Yogurt Pie, using a graham cracker pie shell.

Recipe reprinted with permission from The Association of Junior Leagues International, Inc.’s In the Kitchen with Kids (Nashville, Tn., 2009).

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