It's finally the summer holidays and it has been raining non-stop.
I am so fed-up with it.
This pie however is like a hot summers day; cooling, sweet and fruity. Alas, I eat a slice of this pie and stare out into the monsoon-like weather.
I really need to stop talking about the weather!
This pie is so easy to make yet a very impressive summer dessert, perfect for a barbecue or dinner party. The crumbly ginger biscuit crust with the lemon Greek yogurt and vanilla cream is a luxurious contrast; the yogurt and cream mingle together and melt in your mouth while the crust adds a perfect crunchy ginger kick. The fruit gives the pie a sweet and fresh flavour which cuts down the richness of the fillings.
You could easily make this pie start to finish in under 30 minutes, it is just so simple that I included step by step photos as well!
To start off this pie, you will need a flavoursome crust. I love using a biscuit or cookie crust for no-bake pies like this as they add more flavour and make the pie so much easier. I used gingernut biscuits which are a biscuit tin staple in Scotland.
To my America readers; biscuits over here are crunchy sweet treats which really are the complete opposite of your biscuits which we call scones. On the other hand, cookie over here are normally chewy and soft.
I conclude, biscuits = dry, sweet and crunchy while cookies = chewy, soft and more "substantial"
Anyway, gingernuts are hard gingery biscuits which work with the creamy fillings so well. Use whatever ginger biscuits you love but if you really hate ginger, use a biscuit such as digestives (graham crackers), biscoff biscuits or any other biscuits you like.
Simply process the biscuits until fine and pour in a little melted butter. Press into a tin and ta dah, the easiest ever biscuit crust, make with just 2 ingredients!
Next is the first of 2 fillings, the lemon Greek yogurt. The yogurt adds a tangy cream-cheese like taste but without the cloying texture. With only 4 ingredients (yogurt, sugar, vanilla and lemon) it is so easy and seriously tasty. I recommend that you use a strained thickened Greek yogurt such as Fage. It can be full-fat or non-fat, just so long as that it is a super thick variety of yoyo.
Put everything into a bowl and whisk until smooth and get a spoon and
The third layer is a sweet vanilla cream. Freshly whipped cream with sugar and vanilla makes another luxurious layer to this pie. The cream is mousse-like compared to the thick and creamy yogurt filling which is lovely against the biscuit base. Simply whip up the cream with the sugar and vanilla and spoon on top of the lemon filling and smooth the top. Chill again or add the fruit straight away to finish of the pie.
Finally top with a selection of bright, tasty and rainbows of seasonal fruit. Arrange in any way you like but I attempted to go for the organised approach which didn't really work perfectly but the pie still tasted amazing! While I was making the pie, I heard the news about America and the vote to legalize same-sex marriage, this pie couldn't be more fitting for such a historic time! I try to avoid politics on BtD but well done America!
I absolutely love this pie, the flavours and textures just work together so well. I especially love the strawberries with the two creamy fillings, it is heaven!
One of the easiest but delicious pie recipes, perfect for summer with the contrast of fillings, fruit and the crust. Who says glamorous dessert can't be a walk in the park?
qotd ~ cheesecake or ice-cream pie?
Fruity Lemon Greek Yogurt Pie
Posted by Eve
Makes 1 tart
For the crust
- 180g gingernut biscuits/ cookies ~ see note below
- 50g butter, melted
For the Greek yogurt filling
- 170g greek yogurt, I used Fage 0%
- 50g caster sugar
- 1/2 tsp. vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 100ml whipping cream
- 1 tsp. vanilla extract
- 1 tbsp. caster sugar
For the topping
- A selection of fresh fruit in season, I used strawberries, oranges, blueberries, kiwi and pineapple
- Grease a 23cm springform or loose bottom tin with butter and set aside whilst you made the crust. Put the ginernuts into a food processor fitted with the chopping blade and whizz the biscuits until they have the texture of fine breadcrumbs. Pour in the butter and pulse until the biscuits crumbs look like damp sand. Tip the crumbs into the prepared tin and press down the crumbs well to make a base. Put into the fridge to chill for 10 minutes.
- To make the yogurt filling, put the yogurt, sugar, vanilla extract, zest and juice of the lemon into a bowl and whip for 2 minutes until smooth and well-combined. Spoon the filling into the chilled biscuit crust and level using the back of a spoon or a palette knife.
- Next, make the vanilla filling. Put the cream into a bowl wit the vanilla and sugar and whip until it forms a thick and fluffy consistency. Spoon the cream on top of the lemon filling and level with a palette knife.
- Now, finish the tart by decorating the top with fresh fruit in either a pattern or "rustic" design. I like to top the fruit with some fresh mint leaves for added colour. Chill the finished tart for 30 minutes before removing it from the tin and serving.
Store the tart in the fridge covered with a large bowl or clingfilm for up to 4 days.
I made my own gingernuts, following Mary Berry's Yorkshire Gingernut recipe and halving all ingredients. You can however use shop-bought ginger biscuits or any other ginger biscuits or cookies but they have to be hard, crunchy cookies, not soft and chewy. I like using ginger flavoured biscuits as they add a pleasant fieriness and warmth to the tart but if you dislike ginger, I recommend digestive biscuits (graham crackers), oat biscuits or NICE biscuits.