Yogurt Pie with Date-Nut Crust
Creamy no-bake Greek Yogurt Pie with a vanilla bean filling and naturally sweetened date-nut crust. Light, refreshing, and topped with berries—perfect for summer!
Foto: SkinnytasteIngredients
- 15 medjool dates (with the pits*)
- ¾ cup walnuts
- ¾ cup unsalted roasted almonds
- ¼ teaspoon kosher salt
- 1 ¼ cups whole milk greek yogurt
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon orange zest
- 2 teaspoons honey
- 1 ½ cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
- Nonstick cooking spray
Steps
Add the dates to a bowl and cover with very hot water. Cover and let sit for 15 minutes. Drain, pat dry, and cut in half, removing the pit.
Spray a 8-inch pie plate with nonstick cooking spray and set aside.
Add the soaked dates, nuts, and salt to the bowl of a food processor fitted with the blade attachment. Pulse together until the mixture is finely chopped. The mixture should hold together when pressed between your fingers.
Transfer the mixture to the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray and gently press the crust out to cover the base and the sides of the pie plate.
In a medium bowl, mix together the yogurt, vanilla bean paste, orange zest, and honey. Spoon the mixture into the pie plate and smooth into an even layer.
Arrange the fruit in your desired pattern. Loosely cover with plastic wrap and refrigerate for 1 hour before serving.
Slice into wedges and use a small offset spatula to remove the slices.
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