I almost always miss Pi Day, which is so silly of me. This year I was not going to be thwarted! I was looking through The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell, and found a recipe for Breakfast Pie that wasn't savory, but seemed like it would be a mix between a no-bake cheesecake and a yogurt parfait. Sold! And that's what it turned out tasting like.
If I made this again, I'm not sure I'd make it in pie shape because mine at least didn't set up firmly. I did use organic whole milk yogurt that wasn't Greek yogurt, not sure if that matters. The recipe called specifically for Greek style, but I missed that detail. There were a few more crust suggestions to pair with the recipe that also sounded good, especially oatmeal cookie crust. The pie mixture itself is super tasty and would be good in a trifle or parfait. It reminds me of the Russian Cream we made for Mother's Day at the restaurant I worked at in 2001 - it's a different combo of dairy ingredients but has a similar texture and tang, and is served with fruit. If I made this again in pie form I might also swirl the jam through instead of putting it just on the bottom. It all ended up mixed together when I served it anyway!
2/3 cup jam, marmalade, or preserves
1 9-inch crumb crust made with granola, or graham cracker crust
12 oz cream cheese, at room temperature
2 cups plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp fine sea salt
2 cups berries or sliced fresh fruit of choice
Honey for drizzling
- Spoon the jam into the bottom of the cooled crust and spread into an even layer. Chill while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and brown sugar until light and fluffy, 4-5 minutes. Add the yogurt, lemon juice, vanilla, and salt and mix well to combine.
- Pour the filling into the chilled pie crust and spread into an even layer. Refrigerate for at least 8 hours (or up to 24 hours).
- When ready to serve, arrange the fruit on top of the pie. If desired, drizzle honey over the fruit. Slice and serve.
Notes from JennyBakes:
-It's easy to make a few subs for lower-sugar items here, from making more of a nut or low-carb granola crust to using a no-sugar-added jam to using coconut sugar or brown sugar splenda instead of brown sugar. I used brown sugar Splenda and it was fine. I didn't think we needed honey at all.-Deb from Rainy Day Bites and I talked about how cute this would be to make in individual sizes and let people add their own fruits. A great makeahead brunchy pie or tart!