Inspired by a beloved breakfast treat - yogurt parfait - this recipe borrows the main components (granola, yogurt and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.
For the crust
- 1-1/2 cups plain granola
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 1 cup plain yogurt
- 8 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 5 ounces (1 cup) blueberries, picked over
- Mild honey, such as acacia
1 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.
2 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.
3 Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
4 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.
5 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.
Makes one 9-inch pie.
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Excerpted from Martha Stewart's New Pies and Tarts by Martha Stewart by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.