Yogurt and Blueberry Pie with Granola Crust Recipe

Name: Yogurt and Blueberry Pie with Granola Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain granola; 1/4 cup sugar; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, melted; 1 cup plain yogurt; 8 ounces cream cheese, room temperature; 3 tablespoons sugar; 1 teaspoon pure vanilla extract; 5 ounces (1 cup) blueberries, picked over; Mild honey, such as acacia

Servings: persons

1
Make the crust: Preheat oven to 350F.
2
In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form.
3
Drizzle in butter, and process until combined.
4
Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
5
Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides.
6
Refrigerate until firm, about 15 minutes.
7
Bake until crust is golden and fragrant, about 10 minutes.
8
Transfer to a wire rack to cool completely.
9
Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes.
10
Discard liquid.
11
With an electric mixer on medium-low speed, beat cream cheese until very smooth.
12
Add sugar and vanilla; beat until smooth.
13
Add strained yogurt, and beat on low speed until smooth.
14
Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day.
15
Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

447

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 1/2 cups plain granola, 1/4 cup sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons unsalted butter, melted, and more.

Yes, Yogurt and Blueberry Pie with Granola Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt and Blueberry Pie with Granola Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions