Jeni grew up loving yogurt. As a kid, her mom would make this amazingly simple, frozen pie. It was always her favorite dessert.
Makes 1 pie
- 2 sleeves graham crackers, crushed
- 1 stick unsalted butter at room temperature
- 1 pinch salt
- 1 cup heavy cream
- 2 tablespoons honey
- 1 tablespoon sugar
- 1½ cups good quality raspberry or strawberry yogurt
Preheat oven to 350°F.
Combine graham crackers, unsalted butter, and salt. Form into a crust in a 9-inch pie pan, and bake for 9 minutes. Cool completely.
Meanwhile, whip the heavy cream and sweeten with honey and sugar. Then, fold in yogurt. Spread the yogurt mixture evenly over the graham cracker crust. Freeze the pie at least four hours or overnight.
Serve and enjoy!