A deliciously perfect pie for upcoming spring.
Happy Pi Day friends!
To celebrate, we are having pie. Get it? Pi-Pie. Yes, dorky. Sorry about that.
It does feel kinda odd posting a no bake pie with blackberries. We received about 3 inches of snow in our area in the last few days. However, I can't really complain about the weather. Our winter has been very mild and the snow isn't staying for long. Temps are on the rise already and spring is right around the corner. Fingers crossed!
Our pie this Pi Day is, in fact, no bake. It's also loaded with tons of blackberry flavor and creamy whipped topping. All you need is a pie crust, some yogurt, whipped topping, plain gelatin and of course, blackberries. So simple and has a wonderful, fruity flavor.
Here is the thing about this pie..it's soft. So, it is best served a bit on the frozen side. Not rock solid frozen, but, a bit more than just cold in the fridge. It still will be delicious either way, but, keeping it extra cold will be alot less messy for you. Also, if you can't find blackberry yogurt, mixed berry will work too!
Have a wonderful 𝝅 day :)
No Bake Blackberry Yogurt Pie
Prep Time: 00:15
Ingredients (Serves: 6)
- 9 inch graham cracker crust
- 2 TBSP cold water
- 1 TBSP lemon juice
- 1 1/2 tsp unflavored gelatin
- 4 oz cream cheese, softened
- 3-6 oz containers blackberry yogurt
- 1 cup whipped topping (ex: Cool Whip/TruWhip),
- additional whipped topping for topping, optional
- 1 cup fresh blackberries, for garnish
In a saucepan, add water and lemon juice. Sprinkle in gelatin. Heat on low until dissolved. Let it cool for about 5 minutes
In a mixing bowl, beat cream cheese until smooth. Add in yogurt. Pour in gelatin mixture. Beat until combined.
Fold in whipped topping.
Spoon evenly into pie crust.
If desired, top with additional whipped topping and garnish with fresh blackberries.
Refrigerate for 2 hours before serving.