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Yoghurt Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious, fresh no-bake pie with creamy yoghurt and fruit/berry jelly. (All amounts are "around" the right amount, please adjust them to suit your needs)

A delicious, fresh no-bake pie with creamy yoghurt and fruit/berry jelly. (All amounts are "around" the right amount, please adjust them to suit your needs)

Ingredients

Serves: 10-12 (or 6 greedy girl

Metric Cups

For the Crust

  • 200 grams graham crackers
  • 150 grams butter (or margarine)
  • 1 tablespoon caster sugar (or brown sugar)

For the Filling

  • 1⅕ litres plain yoghurt
  • 1 litre fruit puree (berry - or use 0.7 litres of fruit juice or nectar)
  • 6 leaves gelatine (you may need to adjust the amount of gelatine to suit the thickness of the puree or juice - also, the acidity of the fruit may demand a larger amount of gelatine - see instructions on the pack)

For the Crust

  • 7 ounces graham crackers
  • 5 ounces butter (or margarine)
  • 1 tablespoon superfine sugar (or brown sugar)

For the Filling

  • 2⅛ pints plain yogurt
  • 1¾ pints fruit puree (berry - or use 0.7 litres of fruit juice or nectar)
  • 6 leaves gelatine (you may need to adjust the amount of gelatine to suit the thickness of the puree or juice - also, the acidity of the fruit may demand a larger amount of gelatine - see instructions on the pack)

Method

Yoghurt Pie is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Drain the yoghurt for 1-2 hrs in a sieve lined with cheese cloth.
  • Carefully mix a couple of times. The result should be a thick, creamy consistency that holds its form.
  • Make the crust by crushing the crackers by hand or in a food processor.
  • Mix in the melted butter.
  • If you're using dried fruit and making the crust by hand, chop them a bit before adding the fruit into the crumbs.
  • Press the mixture into a round spring form tin with a piece of parchment at the bottom to ensure easy removal.
  • Put the tin in the fridge to cool for about an hour (15 mins in the freezer).
  • Take the crust from the fridge and pour your yoghurt in. Carefully spread it evenly with a spoon or a rubber spatula.
  • Try to make the thickness as even as possible and clean the edges with a paper towel.
  • Pop the tin back into the fridge.
  • Soak your gelatine leaves in a good amount of cold water for a few mins.
  • If you use powdered gelatine, soak it in fruit juice in a small sauce pan for 5 mins.
  • For the leaves: warm up 1/4 cup of fruit or berry juice in a small saucepan until steaming.
  • Take it off the heat and gently squeeze out any excess water from the leaves.
  • Put the leaves into the sauce pan and gently mix with a spoon; be careful not to create any bubbles as they will set on the jelly.
  • For the powder: when the gelatine has taken in most of the juice, heat it over a low heat until it dissolves.
  • Swirl the pan or use a spoon to mix to avoid bubbles.
  • Mix the melted gelatine into room-temperature juice or puree by hand.
  • Pour over the cooled yoghurt and make sure there are no large bubbles on the surface.
  • If there are a lot of bubbles, remove by gently breaking them.
  • Let the pie set in the fridge for a few hours. Serve cold.
  • Drain the yoghurt for 1-2 hrs in a sieve lined with cheese cloth.
  • Carefully mix a couple of times. The result should be a thick, creamy consistency that holds its form.
  • Make the crust by crushing the crackers by hand or in a food processor.
  • Mix in the melted butter.
  • If you're using dried fruit and making the crust by hand, chop them a bit before adding the fruit into the crumbs.
  • Press the mixture into a round spring form tin with a piece of parchment at the bottom to ensure easy removal.
  • Put the tin in the fridge to cool for about an hour (15 mins in the freezer).
  • Take the crust from the fridge and pour your yoghurt in. Carefully spread it evenly with a spoon or a rubber spatula.
  • Try to make the thickness as even as possible and clean the edges with a paper towel.
  • Pop the tin back into the fridge.
  • Soak your gelatine leaves in a good amount of cold water for a few mins.
  • If you use powdered gelatine, soak it in fruit juice in a small sauce pan for 5 mins.
  • For the leaves: warm up 1/4 cup of fruit or berry juice in a small saucepan until steaming.
  • Take it off the heat and gently squeeze out any excess water from the leaves.
  • Put the leaves into the sauce pan and gently mix with a spoon; be careful not to create any bubbles as they will set on the jelly.
  • For the powder: when the gelatine has taken in most of the juice, heat it over a low heat until it dissolves.
  • Swirl the pan or use a spoon to mix to avoid bubbles.
  • Mix the melted gelatine into room-temperature juice or puree by hand.
  • Pour over the cooled yoghurt and make sure there are no large bubbles on the surface.
  • If there are a lot of bubbles, remove by gently breaking them.
  • Let the pie set in the fridge for a few hours. Serve cold.
  • Additional Information

    You can also use Digestives and perk up the flavor and replace the sugar with cookies and/or dried fruit, i.e. banana flakes or raisins.

    Fat-free yoghurt works just fine. You can also use readily drained, Greek-type yoghurt for this; around 3½ cups is enough.

    You can replace the gelatine with agar-agar or pectine; see instructions on the pack for details.

    My personal favorite is making the jelly with lemon juice and putting mint leaves into the half-set jelly for color; then drizzling over a mixture of lemon juice and honey when serving.

    To really make the most of it, serve accompanied by chilled Lemoncello (Italian lemon liqueur)

    You can also use Digestives and perk up the flavor and replace the sugar with cookies and/or dried fruit, i.e. banana flakes or raisins.

    Fat-free yoghurt works just fine. You can also use readily drained, Greek-type yoghurt for this; around 3½ cups is enough.

    You can replace the gelatine with agar-agar or pectine; see instructions on the pack for details.

    My personal favorite is making the jelly with lemon juice and putting mint leaves into the half-set jelly for color; then drizzling over a mixture of lemon juice and honey when serving.

    To really make the most of it, serve accompanied by chilled Lemoncello (Italian lemon liqueur)

    Tell us what you think