This Delicious Frozen Blueberry Yogurt Pie has been in my wife's family since she was a child. It's so easy to make that it barely warrants posting it on this blog. That being said, it is so good that it deserves to be posted on this blog!
The beauty of this 2 ingredient pie recipe is that you can use any flavor yogurt you want If you don't want Blueberry! I've made this pie so many times using strawberries, banana and even chocolate yogurt.
This time I decided to use Blueberry Greek Yogurt as I had some fresh blueberries lying around that I wanted to use before they went bad. Fresh blueberries are not required for this recipe though.
Additionally, you can use whatever kind of Yogurt you want but I personally like to use Greek Yogurt.
The only tricky part of this recipe is you need to make sure that the yogurt is set before you cut into it. Based on my experience it usually takes a minimum of 2 hours to set but on a few occasions, I have seen it take 4 to 5 hours. Just be patient! It will be worth it.
For an even healthier dessert, use some Fat-Free Cool Whip! You will not be able to tell the difference! I know we couldn't tell.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this frozen yogurt pie: Graham Cracker Pie Crust, Flavored Yogurt and Cool Whip.
🥣 How to Make this Delicious Frozen Blueberry Yogurt Pie
In a mixing bowl, combine yogurt and cool whip and mix well.
Add yogurt mixture to graham cracker pie shell. Freeze for at least 2 hours before serving.
Delicious Frozen Blueberry Yogurt Pie
- 1 Graham Cracker Pie Crust
- 2 ½ Cups Flavored Yogurt
- 1 ½ Cups Whipped Topping
- In a mixing bowl, combine yogurt and cool whip and mix well.
- Add yogurt mixture to graham cracker pie shell. Freeze for at least 2 hours before serving.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.