Best Frozen Yogurt Pie Recipes

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

PUMPKIN PIE FROZEN YOGURT

Steps:

• Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
• Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
• Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
• Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

FROZEN BLUEBERRY YOGURT PIE

Steps:

• In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
• Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
• Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

RASPBERRY AND CREAM FROZEN YOGURT PIE

Steps:

• Coat 9 inch pie plate with nonstick cooking spray; set aside.
• Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
• Mix crumbs and 1/4 cup sugar substitute in small bowl.
• Stir in butter until crumbs are moistened.
• Press crumb crust into bottom and slightly up side of prepared pie plate.
• Refrigerate while making filling.
• FILLING:.
• Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
• Add whipped topping; mix until just combined.
• Spoon filling into crust and spread to edges.
• Freese at least 4 hours or until frozen.
• Remove from freezer about 20 to 30 minutes before cutting into slices.
• Garnish with raspberries, if desired.

FROZEN YOGURT PUMPKIN PIE

Steps:

• Heat oven to 375F.
• In medium bowl, combine ginger snaps and butter.
• Press mixture in bottom and sides of a 9-inch pie pan.
• Bake for 8 minutes.
• Allow to cool completely.
• In a large bowl, combine pumpkin,sugar and spices.
• Stir in frozen yogurt.
• Spoon mixture into prepared crust.
• Freeze at least 2 hours before serving.
• Top with whipped cream or Cool Whip and ground nutmeg.

EASY FROZEN BLACKBERRY YOGURT PIE

Steps:

• Freeze yogurt for 3 to 4 hours. Puree the fruit, honey and vanilla in a blender or food processor, add frozen yogurt, scoop into pie shell and freeze for another 3 to 4 hours. When ready to serve, dip a knife in hot water to slice pie into 8 slices.

FROZEN STRAWBERRY YOGURT PIE

Steps:

• Mix Cool whip with yogurt, Pour on to Graham Cracker Crust and Freeze. When ready to serve leave in refridgerator for couple of hours to be able to serve, garnish with strawberries, YUMMY!

CRUSTLESS APPLE PIE WITH GRANOLA FROZEN YOGURT

Steps:

• Mix the frozen yogurt and granola together in a medium bowl. Freeze until firm, at least 1 hour.
• Preheat the oven to 400 degrees F. Spray a broiler-safe 8-inch square baking dish with cooking spray.
• Peel and core the apples, then cut them in half vertically. Place the apple halves, cut-side-down, on a cutting board and make 1/8-inch-thick crosswise slices, stopping before you cut through to the bottom to keep the halves intact. Arrange the apples in the prepared baking dish.
• Melt the butter and mix in the apple pie spice. Use half of the spiced butter to brush the apples and add to the bottom of the baking dish; reserve the other half for the crumb topping. Add 2 tablespoons water to the baking dish. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue to bake until the apples are just tender and golden brown, about 30 minutes more.
• Remove the dish from the oven and set aside until cool enough to handle, about 10 minutes. Preheat the broiler to high.
• Meanwhile, mix the remaining spiced butter with the panko, pecans and sugar.
• When the apples have cooled, gently separate each of the slices and spoon a small amount of the panko mixture in between. Sprinkle any remaining mixture on top.
• Broil the apples until the topping is golden brown, about 2 minutes. Serve warm with the granola frozen yogurt.

FROZEN YOGURT PUMPKIN PIE

Steps:

• 1) Heat oven to 375F. 2) Crush about 10 gingersnaps and 10 oatmeal cookies into coarse crumbs. In medium bowl, combine crushed cookies and melted butter. 3) Press mixture evenly in bottom and sides of a 9-inch pie pan. 4) Bake for 8 minutes. 5) Allow to cool completely on a wire rack. 6) In a large bowl, combine pumpkin, sugar and spices. 7) Fold softened frozen yogurt into pumpkin mixture with a rubber spatula. 8) Spoon mixture carefully into prepared crust, spreading to the edges. Use about 10 gingersnaps to decorate by breaking them in half and placing end to end around the edge of the pie. 9) Cover with plastic wrap and freeze at least 2 hours before serving until very firm. Place pie into refrigerator 20-30 minutes before serving. 10) Garnish with whipped cream or cool whip and ground nutmeg if desired.

NO BAKE FROZEN YOGURT STRAWBERRY PIE

Steps:

• In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it. Then spoon mixture into graham cracker pie crust. Garnish top with additional strawberries if desired. Freeze for at least 4 hours or over night till firm. When almost ready to serve, allow pie to thaw in refrigerator for at least 15 to 20 minutes before cutting. Add extra topping and strawberries, if desired. Leftovers must be stored in the freezer or refrigerator.
• Cook's Notes: Can substitute fresh strawberries if desired. Sprinkle berries with about 1/4 to 1/3 cup of sugar and let sit for a few minutes to extract the juice. Spoon in berries without the juice. May substitute other fruits of your choice if desired, and also substitute the yogurt of that flavor. Blueberry and peach are great choices.
• Variation: Make your own homemade crust, double the amount of fruit, and use 2 quarts of fresh strawberries, adding enough sugar just to sweeten them. Prepare in a springform pan. Can also make individual parfaits. Alternate layers of graham cracker crumbs and the fruit mixture in tall long stem glasses and top with a big strawberry on top. Refrigerate till ready to serve.:) ~Frisky
• Ingredients
• (8 ounce) containers Strawberry Flavored 'Fruit on the Bottom' yogurt or 3 (6 ounce) containers
• (12 ounce) tub non-dairy whipped topping, thawed
• cups fresh or frozen, sweetened and coarsely chopped strawberries
• (extra serving size) prepared graham cracker pie crust
• Couple of drops of red food color, optional
• Additional whole berries, for garnish, optional
• Instructions
• In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it. Then spoon mixture into graham cracker pie crust. Garnish top with additional strawberries if desired. Freeze for at least 4 hours or over night till firm. When almost ready to serve, allow pie to thaw in refrigerator for at least 15 to 20 minutes before cutting. Add extra topping and strawberries, if desired. Leftovers must be stored in the freezer or refrigerator.
• Cook's Notes: Can substitute fresh strawberries if desired. Sprinkle berries with about 1/4 to 1/3 cup of sugar and let sit for a few minutes to extract the juice. Spoon in berries without the juice. May substitute other fruits of your choice if desired, and also substitute the yogurt of that flavor. Blueberry and peach are great choices.
• Variation: Make your own homemade crust, double the amount of fruit, and use 2 quarts of fresh strawberries, adding enough sugar just to sweeten them. Prepare in a springform pan. Can also make individual parfaits. Alternate layers of graham cracker crumbs and the fruit mixture in tall long stem glasses and top with a big strawberry on top. Refrigerate till ready to serve.

FROZEN ORANGE-YOGURT PIE

Steps:

• Mix yogurt and drink mix in large bowl with whisk until mix is dissolved. Stir in COOL WHIP.
• Spoon into crust.
• Freeze several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

PUMPKIN PIE FROZEN YOGURT

Steps:

• 1. Mix all ingredients together.
• 2. Place in an ice cream maker and let mix for 20 minutes or until thickened to desired consistency. Depending on the size of your ice cream machine, you may have to work in two batches. I used the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.
• 3. Serve with ginger snaps, granola, or graham crackers.

GRAHAM CRACKER CRUST FROZEN YOGURT PIE

Steps:

• Mix Cool Whip and yogurt together in a bowl.
• Then pour mixture into graham cracker crust. Smooth evenly.
• Place into freezer for about 30-45 minutes. Garnish with the fruit represented in the pie. Slice like a pie and serve frozen.

FROZEN YOGURT PIE

Steps:

• Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
• Freeze 4 hours or until firm.
• Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

FROZEN ORANGE-YOGURT PIE

Steps:

• Add yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended.
• Spoon into crust.
• Freeze several hours or overnight until firm. Let stand at room temperature 15 minute before serving or until pie can be cut easily. Store leftover pie in freezer.

FROZEN YOGURT PIE

Steps:

• Blend yogurt and Cool Whip, pour into pie crust.
• Freeze for 3 hours.
• I garnish with sliced strawberries.