Yogurt And Apricot Pie With Crunchy Granola Crust Recipe 435

YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

VANILLA YOGURT PIE

Steps:

• Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
• Bake 10 to 12 minutes or until golden brown. Cool completely.
• Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
• Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.

APRICOT YOGURT CREAM PIE

Steps:

• 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.

YOGURT PIE CRUST

Steps:

• Sift flour and add salt.
• Add yogurt to flour and blend in mixer.
• Add cold water until flour is moistened.
• Roll out on floured board.
• Press desired amount into pie plate.

RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST

Steps:

• Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST

Steps:

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