Blueberry Yogurt Pie with Granola Crust

6 1/2h
Prep Time
Cook Time
6h 10m
Ready In

"This recipe is from Martha Stewart. This pie is not too sweet you could make it sweeter by using more honey, I loved this pie, the crust is so good! This recipe specifies to use Greek yogurt, if not using Greek yogurt, place the yogurt in a cheesecloth-lined sieve set over a medium bowl. Let drain at least 30 minutes or cover and refrigerate overnight. Discard the liquid."

Original recipe yields 8 servings


  • Serving Size: 1 (120.4 g)
  • Calories 331.5
  • Total Fat - 20 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 40.8 mg
  • Sodium - 211.4 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 18.7 g
  • Protein - 6.8 g
  • Calcium - 81.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.2 mg

Step 1

Make the granola crust; Preheat the oven to 350°F (176°C).

Step 2

In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in the butter and process until combined. Add the remaining 1/2 cup granola and pulse just until combined but still crumbly. Transfer the mixture to a 9-inch pie plate and press it evenly onto the bottom and all the way up the sides. Refrigerate until firm, about 15 minutes.

Step 3

Bake until the crust is golden and fragrant, about 10 minutes. Transfer the pie plate to a wire rack to cool completely while you make the filling.

Step 4

Make the yogurt filling; With an electric mixer on medium-low speed, beat the cream cheese until very smooth. Add the sugar and vanilla and beat until smooth. Reduce the speed to low, add the yogurt, and beat until smooth. Pour the filling into the cooled crust, cover loosely, and refrigerate until set, at least 6 hours or up to 1 day.

Step 5

Assemble the blueberry topping; Just before serving, scatter the blueberries over the yogurt filling. Drizzle with the honey.

Tips & Variations

No special items needed.