Strawberry Yogurt Pie
Serves: 10 pieces
  • For the oatmeal cookie crust:
  • 2 cups rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons cold salted butter
  • 2 tablespoon cold water
  • For the filling
  • 2 cups strawberries , hulled and halved, plus more for garnish
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • ¾ cup Organic Whole Milk Yogurt
  • ½ cup heavy whipping cream
  1. Preheat the oven to 375F.
  2. Grease a 9” springform pie pan.
  3. Place oats, brown sugar, cinnamon, and salt in a food processor, and process until crumbly, scraping down the bowl once and processing again. Add the butter (cut into tablespoons) and pulse until combined and evenly distributed. Add the water and pulse again until integrated. Remove the oat mixture from the processor and press it evenly into the pie pan.
  4. Place pan in oven and bake the crust until golden brown, for 20 minutes. Remove and allow it to cool completely.
  5. Meanwhile, wash out the food processor. Add the strawberries, vanilla, and and sugar to the food processor and puree for a few seconds until berries are masticated. Add the yogurt and pulse a few times to combine.
  6. With a whisk, or in a stand mixer on medium, whip the heavy cream until stiff peaks form. Pour the strawberry yogurt mixture into the whipped cream and gently fold together until mixture is well combined.
  7. Pour the filling into the crust and freeze at least 4 hours. Remove from the freezer and if desired, decorate the top with sliced berries. Let stand for about 10 minutes before serving cutting into pieces and serving. Store in freezer wrapped in plastic.
Recipe by Three Hungry Boys at