![Yogurt Pie with Pretzel Crust and Fresh Fruit. In pie tin on gray surface. Fresh berries and mint sprigs.](https://briarpatch.coop/wp-content/uploads/2024/07/Yogurt-Pie-with-Pretzel-Crust-and-Fresh-Fruit-square.jpg)
Here’s a recipe that highlights summer’s bounty of fresh fruit. It requires a minimum of oven time, you only need to bake the sweet and salty crust! Sub melted coconut oil for butter and use non-dairy yogurt to make this vegan.
Ingredients
- 8 oz whipped topping, such as So Delicious or TruWhip, thawed per instructions***
- 18 oz lemon or vanilla yogurt
- Zest from 1 lemon
- 3 cups summer fruit – berries, peaches, nectarines
- Mint Sprigs, for serving
- Optional: Maple Sugar, for serving
- Pretzel Pie Crust (get recipe here)
Directions
- In a large bowl, whisk together whipped topping, yogurt and zest.
- Spoon into fully cooled pretzel crust and freeze for 1 hour until filling starts to harden. Remove pie from freezer and decorate with fruit. Return pie to freezer for 1-2 more hours.
- Allow about 35 minutes for pie to warm up a little before serving. Top with mint sprigs and sprinkles of maple sugar (if using).
- Cover/refrigerate any leftover pie or freeze for later.
- ***Note: Thawing time for whipped topping in fridge is about 5 hours – overnight – or submerge tub in a bowl of cold water and let sit 30-40 minutes.