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Yogurt Pie with Date-Nut Crust and Mixed Berries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

This refreshing Yogurt Pie with Date-Nut Crust is a delightful, no-bake dessert featuring a naturally sweet and crunchy crust made from medjool dates, walnuts, and almonds. The creamy filling combines whole milk Greek yogurt with vanilla bean paste, orange zest, and honey, topped with a vibrant assortment of mixed berries. Perfect for a light and elegant treat, this pie requires minimal preparation and chilling time.

Ingredients

Crust

  • 15 medjool dates (with pits)
  • ¾ cup walnuts
  • ¾ cup unsalted roasted almonds
  • ¼ teaspoon kosher salt

Filling

  • 1 ¼ cups whole milk Greek yogurt
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon orange zest
  • 2 teaspoons honey

Topping

  • 1 ½ cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)

Other

  • Nonstick cooking spray

Instructions

  1. Soak the dates: Place the dates in a bowl and cover them with very hot water. Cover the bowl and let the dates soak for 15 minutes to soften. After soaking, drain the water, pat the dates dry, and cut each date in half, removing the pits.
  2. Prepare the pie plate: Lightly spray an 8-inch pie plate with nonstick cooking spray to prevent sticking and set aside.
  3. Make the crust: In the bowl of a food processor fitted with the blade attachment, add the soaked dates, walnuts, almonds, and kosher salt. Pulse the mixture until finely chopped and well combined. The mixture should be sticky enough to hold together when pressed between your fingers.
  4. Form the crust: Transfer the date-nut mixture into the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray to prevent sticking, then press the mixture evenly across the base and sides of the pie plate to form a uniform crust.
  5. Prepare the filling: In a medium bowl, combine the Greek yogurt, vanilla bean paste, orange zest, and honey. Stir well until the flavors are evenly distributed and the filling is smooth.
  6. Assemble the pie: Spoon the yogurt filling into the crust-lined pie plate, smoothing the top into an even layer with a spatula or the back of a spoon.
  7. Add the topping: Arrange the mixed berries on top of the yogurt filling in your desired pattern for an attractive presentation.
  8. Chill the pie: Loosely cover the assembled pie with plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the filling to firm up slightly.
  9. Serve: After chilling, slice the pie into wedges. Use a small offset spatula to carefully lift and serve each slice.

Notes

  • Make sure to soak the dates until very soft for easy blending.
  • Use medjool dates for their natural sweetness and soft texture.
  • Nonstick spray on hands or utensils helps prevent the sticky crust from adhering.
  • You can substitute honey with maple syrup for a vegan option, but this recipe is not fully vegan because it uses Greek yogurt.
  • For best flavor, use fresh, ripe mixed berries.
  • The pie is best served chilled and consumed within 2 days.

Find it online: https://dishmelt.com/yogurt-pie-with-date-nut-crust-and-mixed-berries-recipe/