Strawberry Yogurt Parfait Pie
This strawberry yogurt parfait pie with granola crust is light, delicious, nutritious, and above all gluten-free.
Equipment
- Food Processor
Ingredients
For the Granola
- 3 cups old fashion rolled oat
- 1 cup shredded coconut
- 1 cup sliced almonds
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoon brown sugar
- ¼ cup olive oil
- ⅓ cup honey
- 1 teaspoon vanilla extract
For the Granola Crust
- 2 cups granola
- 2 tablespoon date paste or 2 whole date
- ½ teaspoon ground cinnamon
- 3 tablespoon melted butter
For the Filling
- 1 cup plain greek yogurt
- 8 ounces cream cheese
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
For the Toppings
- 2 cups sliced fresh strawberries
- 3 tablespoon honey
- ¼ cup whipping cream optional
Instructions
for the Granola
- Preheat the oven to 300 °F. Line a baking sheet with a parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together rolled oats, sliced almonds, shredded coconut, salt, brown sugar, and ground cinnamon to combine. Then add the olive oil, honey, and vanilla extract and mix to coat all the ingredients. Spread the mixture onto the prepared baking sheet and bake in the preheated oven for 18 minutes.
- After 18 minutes bring the mixture out of the oven and stir, then put it back into the oven to bake for additional 10 minutes or until golden brown. Remove granola from the oven and allow to cool before transferring them into airtight containers.
For the Granola Crust
- After baking the granola, increase the oven temperature to 350 ° F.
- In a food processer, add the granola, date paste, ground cinnamon, melted butter, and pulse until fine crumbs form. Press the mixture evenly into the bottom and sides of an 8 or 9 inches pie plate. Refrigerate the crust for about 12 minutes or until firm. Bring the crust out of the fridge and bake in the preheated oven for 8 minutes.
- When done baking, bring the pie crust out of the oven and transfer to a cooling rack to cool completely before adding the filling.
For the Filling
- For this filling, the yogurt was strained to reduce the liquid to make a thicker filling for the pie. To strain the yogurt, place a sieve or colander lined with cheesecloth and place it on a medium bowl. Add the yogurt and let the liquid from the yogurt drain for about 15 minutes and discard the liquid.
- In a food processer, add the strained yogurt, cream cheese, sugar, vanilla extract and process until well mixed and smooth. Pour the filling into the prepared granola crust and refrigerate until firm.
- When ready to serve, slice fresh strawberries, arrange on top of the filling, and drizzle with honey. Serve and enjoy.
Notes
Make-ahead Instruction
The pie crust can be made ahead of time. Bake the crust, allow it to cool completely wrap it tightly and store in the refrigerator for about 3 days or in the freezer for about 3 months.
Nutrition
Calories: 150kcal
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