Best Strawberry Yogurt Pie Recipes

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

STRAWBERRY YOGURT PIE II

Steps:

• Place strawberries and yogurt in blender or food processor. Blend until strawberries are in small chunks.
• In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

STRAWBERRY YOGURT PIE

Steps:

• Place crust in a 9-in. pie plate; prick with a fork. Bake according to package directions. Cool completely on a wire rack. , In a bowl, dissolve gelatin in boiling water. Whisk in cream cheese until smooth. Whisk in cold water and yogurt. Refrigerate until mixture begins to thicken, about 50 minutes. Pour into cooled crust. Refrigerate until firm, about 1 hour. , Spread with whipped topping and garnish with strawberries.

COOL WHIP STRAWBERRY BANANA YOGURT PIE

Steps:

• Blend 1 container of Cool whip with the 3 containers of yogurt. Before pouring the mixture, place banana slices on the bottom, placing the banana slices close together. Additional slices can be arranged around the outside of the pie crust. Do not extend the banana slices above the pie shell edge. Pour the yogurt mixture over the bananas and mound the center of the mixture slightly but not too high.
• Use a clean tablespoon and drop spoonfuls of Cool whip from the second container over the mixture. Use the back of the spoon to spread the mixture out like icing on a cake. Place strawberries on top of the Cool Whip to finish. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
• Store in refrigerator for about ½ hour and serve immediately. This recipe does not keep as a leftover; the pie crust absorbs the moisture from the yogurt and fruit. Discard leftovers.

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!

STRAWBERRY YOGURT PIE

Steps:

• 1. NOTE:If you are using a premade graham crust, use 8 ounce size cool whip, if you are using a SPRINGFORM PAN then use 12 ounce of cool whip. FOR THE CRUST:Toast the pecans in preheated 375 degree oven for 5 -7 minutes. COOL. Mix cooled nuts with remaining ingredients and press into bottom and up the sides at least one inch, of a 9 inch spring form pan. Freeze at least 15 minutes before filling.
• 2. Empty yogurt into a large bowl, then add the tub of whipped topping. Stir to blend. Add red food color if using, then add the chopped strawberries, and stir gently till mixed. Spoon mixture into prepared crust. Freeze for about 4 hours or over night.
• 3. Note: You may top the pie with additional cool whip if desired, and garnish top with additional slices of fresh strawberries. Remove pie from freezer about 20 minutes prior to serving for easier cutting. Quick easy and refreshing.

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.

STRAWBERRY-TOPPED YOGURT PIE

Steps:

• In a bowl, beat cream cheese, yogurt, milk powder and honey. Spoon into crust. cover and freeze for up to 1 month. Remove from the freezer 30 minutes before serving. Top with strawberries. Garnish with orange zest if desired.

EASY STRAWBERRY YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries and 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries.

STRAWBERRY-TOPPED YOGURT PIE

Steps:

• In a bowl, beat cream cheese, yogurt, milk powder and honey. Spoon into crust. cover and freeze for up to 1 month. Remove from the freezer 30 minutes before serving. Top with strawberries. Garnish with orange peel if desired.

STRAWBERRY YOGURT PIE I

Steps:

• 1. In 2-quart saucepan, combine corn syrup, margarine and sugar. Cook over medium heat, stirring occasionally, until mixture begins to boil. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal to hot mixture, stirring until well coated. Arrange mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray to form crust. Chill in freezer about 30 minutes.3. Spoon yogurt into crust. Freeze until firm, about 2 hours. Remove from freezer about 10 minutes before serving. Drizzle chocolate syrup on top and garnish with strawberries, if desired.

STRAWBERRY YOGURT PIE II

Steps:

• 1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust. 4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.