Cardamom Spice Yogurt Pie With Fig Preserves Recipe

Name: Cardamom Spice Yogurt Pie With Fig Preserves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 gingersnap cookies; ¾ cup pistachios (unsalted, unroasted); 1 tablespoon brown sugar; ½ teaspoon coarse salt; 3 tablespoons butter, melted and cooled; ½ teaspoon unflavored gelatin; ½ cup heavy cream (or half and half, whichever has fewer additives); ¼ cup honey; 1 ½ teaspoons ground cardamom; 1 ¾ cups Greek yogurt (2% milkfat recommended. if you can't find it, you can approximate using fat free greek yogurt and th); 1 teaspoon pure vanilla extract; 16 ounces fig preserves

Servings: persons

20 gingersnap cookies
¾ cup pistachios (unsalted, unroasted)
1 tablespoon brown sugar
½ teaspoon coarse salt
3 tablespoons butter, melted and cooled
½ teaspoon unflavored gelatin
½ cup heavy cream (or half and half, whichever has fewer additives)
¼ cup honey
1 ½ teaspoons ground cardamom
1 ¾ cups Greek yogurt (2% milkfat recommended. if you can't find it, you can approximate using fat free greek yogurt and th)
1 teaspoon pure vanilla extract
16 ounces fig preserves

1
Preheat oven to 325.
2
In a food processor, combine cookies, nuts, sugar, and salt.
3
Process until fine crumbs form.
4
With machine running, slowly add butter until mixture resembles wet sand.
5
Press crumbs in bottom and up side of a 9 inch pie plate.
6
Bake until crust is golden brown and fragrant, about 10 to 15 minutes.
7
Let cool completely in pie plate on a wire rack.
8
Place 3 tbsp cold water in a small bowl.
9
Sprinkle gelatin on top and let stand for five minutes.
10
In a small saucepan, combine cream (or half and half--whichever you are using), honey, cardamom, and 1/4 tsp salt.
11
Bring to a simmer over medium heat.
12
Don't boil.
13
Remove from heat.
14
Off heat, whisk in gelatin mixture until completely dissolved.
15
In a large bowl, whisk together yogurt and vanilla until completely smooth.
16
Add cream mixture to bowl and whisk gently to combine.
17
Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours.
18
Top with fig preserves to serve.
19
Adaptations: I have also made this pie with walnut or almonds in place of the pistachios.
20
Play with flavors--change the spices or use a different fruit topping.

743

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 gingersnap cookies, ¾ cup pistachios (unsalted, unroasted), 1 tablespoon brown sugar, ½ teaspoon coarse salt, and more.

Yes, Cardamom Spice Yogurt Pie With Fig Preserves falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cardamom Spice Yogurt Pie With Fig Preserves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions