Blackberry Frozen Yogurt Pie With Cracker Crust

Published July 28, 2021

Blackberry Frozen Yogurt Pie With Cracker Crust
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus chilling
Rating
4(806)
Comments
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Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Featured in: No-Roll Pie Crusts for Simple Summer Desserts

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Ingredients

Yield:8 to 10 servings

    For the Crust

    • 6ounces/170 grams Ritz crackers or saltines (about 50 crackers)
    • 1tablespoon granulated sugar
    • ¼teaspoon kosher salt (Diamond Crystal)
    • 6tablespoons/85 grams unsalted butter, melted and cooled

    For the Filling

    • 6ounces/170 grams fresh or frozen blackberries
    • 1tablespoon granulated sugar
    • 1tablespoon fresh lemon juice
    • 1cup/240 milliliters heavy cream
    • ½cup/120 milliliters sweetened condensed milk
    • 1cup/240 milliliters full-fat Greek Yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

317 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 6 grams protein; 234 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1½ cups.) If you don’t have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.

  2. Step 2

    Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.

  3. Step 3

    Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

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Ratings

4 out of 5
806 user ratings
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Comments

One more thing. I’m not someone who likes desserts overly sweet. But the Ritz crust is not something I’ll ever try again. It was oily and not sweet enough. Stick with graham crackers, folks!

Cannot digest heavy cream but I am fine with greek yogurt. Any substitutions for the heavy cream? Maybe coconut milk?

At the bottom of the ingredients list there is a link to ingredient substitutes. Coconut cream is listed as substitute for heavy cream, as are some other things.

@MG we made this in the summer in the 80s, too! any fruit yogurt. never tried the banana version though.

My husband didn’t care for the Ritz crust. He said that he would have preferred graham cracker. I used sweetened condensed coconut milk because I was out of regular condensed milk and it was excellent with this.

Great dessert for hot summer night! I read somewhere that the water in the yogurt can cause it to get very hard and icy when Frozen. So I strained Fago 5% yogurt for about 2 hours with a paper towel in a sieve. I needed 2 5 oz containers to make one cup strained. Cut beautifully after 20 to 30 minute thaw. Also used graham cracker crust with a little salt

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