No Bake Strawberry Yogurt Pie
8 ounces frozen strawberries, or fresh, hulled and halved
1/2 cup (100 g) granulated sugar
1/8 teaspoon kosher salt
2 tablespoons (1 fluid ounce) cool water
1 tablespoon (8 g) unflavored powdered gelatin
1 1/2 cups (12 fluid ounces) heavy whipping cream, chilled
2 to 4 tablespoons (14 to 28 g) confectioners’ sugar (or more to taste)
8 ounces plain Greek-style yogurt, at room temperature
Make the crust according to the recipe instructions. Press the mixture into the bottom and up the sides of a 9-inch greased pie plate or springform pan. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the strawberry syrup. In a medium-sized heavy-bottom saucepan, place the strawberries, granulated sugar and salt, with a tablespoon or two of cool water if you’re using frozen berries, and mix to combine. Cook over medium heat, stirring occasionally, until the strawberries are softened and have release much of their juice, and the mixture has begun to reduce in volume (about 7 minutes). With an immersion (stick) blender, puree the strawberries until smooth. Set the strawberry syrup aside to cool briefly.
Hydrate the gelatin. Place the water in a small, microwave-safe bowl, add the gelatin in an even layer on top, and mix well to combine. Allow to sit for a few moments until the gelatin swells and becomes lumpy. Microwave the gelatin mixture for 30 seconds on HIGH to liquefy it, then set it aside until no longer hot to the touch.
Make the whipped cream. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the heavy whipping cream and the confectioners’ sugar on medium-high speed until soft peaks form. Place the whipped cream in the refrigerator to remain cold.
In a large bowl, place the plain yogurt and whisk until smooth. While whisking the yogurt constantly, add the gelatin and water mixture in a steady stream. While still whisking, add about 1 cup of the strawberry syrup to the yogurt mixture. Continue to whisk until very well combined. Remove the whipped cream from the refrigerator and add it in two parts to the mixture, whisking gently to combine after each addition. Remove the pie shell from the freezer, and pour the filling into it. Drizzle another few tablespoons of the strawberry puree on top of the filling, swirl the syrup into the pie, and gently smooth the top with a spatula. Place the pie in the refrigerator until set, about 4 hours. If you used a springform pan, run a warm knife around the edge to make sure it isn’t stuck, and unmold the pie. Slice and serve chilled.
Originally published on the blog in 2013. Most photos, video, and text new. Recipe method modified.