Go Back

No-Bake Strawberry Yogurt Pie

Servings 1 9" pie


*Graham Cracker Crust*

  • 1 1/2 cups graham cracker crumbs
  • 2 tbs light brown sugar
  • 7 tbs unsalted butter melted

*Strawberry Pie Filling*

  • 2 5.3oz Vanilla Bean Müller® Ice Cream Inspired Yogurts
  • 1 8 oz container whipped topping (I use Cool Whip)
  • 2 tbs strawberry Jell-o powder
  • 1/2 cup fresh strawberries chopped


  • In a food processor, pulse graham crackers into a fine crumb. Add brown sugar and pulse a few more times to evenly distribute. Dumb mixture into a pie plate and pour melted butter on top. Stir it around with a fork until all of the crumbs are moistened and pack them down into the pie plate going about 1" up the sides. Set crust in the refrigerator while you prepare the filling.
  • In a large bowl, stir yogurt, whipped topping and Jell-o powder together until blended. Fold in chopped strawberries. Pour this filling into the prepared crust and smooth the top into an even layer. Cover pie with plastic wrap and chill in the refrigerator for 4-6 hours or until set. You can also set the pie in the refrigerator for a frozen pie, but it isn't as creamy out of the freezer.
  • Pie will stay fresh for up to 3 days stored in an airtight container in the refrigerator.