Yogurt Fruit Pie Recipe

yogurt fruit pie recipe
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Ingredients for Yogurt Fruit Pie Recipe

  • Icing sugar 210 grams
  • Seasonal fruit w / n
  • Cookies 250 grams
  • Neutral gelatin 8 Sheets
  • Milk 100 Milliliters
  • Butter 120 grams
  • Jam 340 grams
  • Cream to assemble, 35% mg 500 Milliliters
  • Natural Greek yogurt  500 grams



Step by step guide:

  • Crush the cookies with a mixer or mortar, and transfer to a bowl.
  • Melt the butter in a saucepan and pour over the cookies. Mix so that they are well soaked and form a dough with a texture similar to wet sand.
  • Pour the mixture into a removable mold, 21 cm in diameter. Distribute it throughout the bottom, squashing until you get a flat and smooth base.
  • Place the mold in the fridge and reserve.
  • For the tart cream, leave the gelatin sheets to hydrate in a container with cold water for 5 minutes.
  • Meanwhile, pour the cream into a bowl and whisk it with a whisk. When it is semi-assembled, add the icing sugar. Continue beating until the cream is whipped.
  • Heat the milk in a saucepan for 40 seconds. Once hot, turn off the fire.
  • Drain the gelatin sheets well to remove excess water and add them to the milk. Mix well until the gelatin is thoroughly diluted.
  • In a bowl with the Greek yogurt, add the milk with the gelatin and stir to integrate everything.
  • Next, pour half of the yogurt over the whipped cream and incorporate it with a spatula, making enveloping movements.
  • Add the rest of the yogurt and stir until the cream gets a homogeneous texture.
  • Remove the mold from the refrigerator and pour the cream over the biscuit base. To level the cake, move the mold and smooth with the spatula.
  • Return the mold to the refrigerator and chill for at least 6 hours.
  • Once the time has passed, remove and place the jam topping – if necessary, heat it in a pot with a bit of water.
  • Finally, decorate with the chosen fruit.