Yogurt Pie with Date-Nut Crust
Indulge in a delightful no-bake Greek Yogurt Pie featuring a luscious vanilla bean filling nestled in a naturally sweetened crust made from dates and nuts. This dessert is light and refreshing, adorned with a medley of fresh berries—an ideal treat for warm summer days!
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Ingredients
- 15 medjool dates
- ¾ cup unsalted roasted almonds
- ¼ teaspoon kosher salt
- 1 ¼ cups whole milk greek yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon orange zest
- 2 teaspoons honey
- 1 ½ cups mixed berries
- Nonstick cooking spray
- ¾ cup walnuts
Instructions
- 1
Place the dates in a bowl and pour very hot water over them. Cover the bowl and allow the dates to soak for 15 minutes. After soaking, drain the water, pat the dates dry, and slice them in half, discarding the pits.
- 2
Lightly coat an 8-inch pie dish with nonstick cooking spray and set it aside for later use.
- 3
In the bowl of a food processor equipped with the blade attachment, combine the soaked dates, nuts, and a pinch of salt. Pulse the mixture until it is finely chopped, ensuring it holds together when pressed between your fingers.
- 4
Spoon the mixture into the prepared pie dish. To help form the crust, lightly spray your hands or the bottom of a flat measuring cup with nonstick spray, and gently press the mixture to evenly cover the bottom and sides of the pie plate.
- 5
In a medium mixing bowl, combine the yogurt, vanilla bean paste, orange zest, and honey. Pour this mixture into the crust and spread it out into an even layer.
- 6
Arrange the fruit on top in your preferred design. Cover the pie loosely with plastic wrap and refrigerate for 1 hour prior to serving.
- 7
Cut the pie into wedges and use a small offset spatula to lift out the slices.
Nutrition Information
Notes & Tips
- Use the thickest Greek yogurt you can find. I like Fage or Stonyfield—they’re much thicker than most other brands. If your yogurt pours out easily when you tilt the container, it’s probably too thin. In that case, I recommend straining it first for the best texture.
- Want a firmer slice? Try adding 1½ teaspoons of unflavored gelatin—just like I do in my Keylime Yogurt Pie—for a sturdier set.
- Whole milk Greek yogurt is best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. It’s absolutely worth the extra fat and calories here!
- A Few More Notes From Testing:
- *I didn’t use pitted dates because the water gets inside the date while soaking and makes it watery
- **Best served day of (after sitting in the fridge for an hour) or next day. Gets a little watery after the second day.