“Pie,” says the author Laurie Halse Anderson, “makes everybody happy.” That goes double for frozen fruit pies, which are like the Swiss Army Knife for easy pies. They make pie eaters happy — and the bakers.
With a frozen fruit pie, there are a few little things you can change based on your desired outcome, but basically you have a cracker crust, filling, and topping. Let’s walk through the steps and options for this simple and wonderful desert.
Making a cracker crust
1-1/2 cups of graham crackers crumbs (about 10 full sheets)
With a cracker crust, there are no limits to your base ingredient. Depending on what you are using as a filling, there are many options like ginger snaps, ground nuts, Nilla Wafers, Oreos, short bread cookies, etc. With sweeter cookies you won’t need to add as much sugar to the mixture, so adjust the recipe accordingly.
6 Tbsp. melted butter
Butter is the binding agent here, that is, it holds everything together. There are a few substitutions you can make, like 3 Tbsp. peanut butter and 3 Tbsp. oil mixed together, or even 5-6 Tbsp. coconut oil.
1/3 cup brown sugar
The sugar works with the butter to hold everything together, and gives the crust a sweet flavor. If you want, you can use regular granulated sugar instead of brown sugar depending on how you want it to taste.
Other little things
You can do a lot of things with this crust recipe to it unique. For example, add a little spice by tossing in 1/2 teaspoon of cinnamon or nutmeg, or add 1 Tbsp. shredded coconut.
Mix the ingredients together and press the mixture into the bottom of a 9-inch pie plate. Really press it down so it forms a solid crust that won’t crumble and fall apart when you serve the dessert. Don’t forget the edges. One way to do this effectively is to use a measuring cup with a flat bottom as a press.
Now place the crust in the refrigerator for about 1-2 hours before adding the filling.
TIP: This recipe is for a no-bake pie, but this crust also works for baked desserts. Simply preheat your oven to 325 degrees, and bake the crust for about 10 minutes before adding the filling.
2 cups frozen berries
The type of berry you use doesn’t matter much here. Consider using blueberries, raspberries, sliced strawberries, or even go crazy with a mixture. Other fruits also work well, like peaches or apricots.
4 cups of yogurt
Regular yogurt works great, but if you like the tang of Greek yogurt, by all means use it. If you’d rather use Lite yogurt, that is fine too. Flavored yogurt is also a good idea. For example, vanilla yogurt with sliced strawberries, or blueberry yogurt with blueberries. The possibilities are nearly endless, which means this recipe will never get boring.
Put 2 cups of yogurt and 2 cups of berries in a blender or food processor and pulse until they are mixed together. Pour the mixture into the prepared crust and spread it evenly (it will appear shallow at this point, but that’s okay). Put the pie in the freezer for 1 hour. Next, spread 2 cups of yogurt on top of the berry layer and sprinkle the top with more berries to make it look pretty. Put the pie back in the freezer for another hour.
Serve and enjoy.
TIP: If the pie sits in the freezer for longer than 2 hours it will probably get too solid to slice. Just set it on the counter for 30-45 minutes and it should thaw out enough to serve.
The Most Amazing Frozen Fruit Pie Recipe
Frozen Blueberry Pie
- 1-1/2 cups of graham crackers crumbs (about 10 full sheets)
- 6 Tbsp. melted butter
- 1/3 cup brown sugar
- 2 cups frozen blueberries
- 4 cups vanilla yogurt
Place graham cracker crumbs, melted butter, and brown sugar together in a small bowl and mix well. Press the mixture into the bottom of a 9-inch pie plate. Don’t forget the edges.
Place the crust in the refrigerator for 1-2 hours before adding the filling.
Combine 2 cups of yogurt and 2 cups of berries in a blender or food processor and pulse until they are mixed together. Pour the mixture into the prepared crust and spread it evenly (it will appear shallow at this point, but that’s okay). Put the pie in the freezer for 1 hour.
Next, spread 2 cups of yogurt on top of the blueberry layer and sprinkle the top with more blueberries. Put the pie back in the freezer for another hour.
Serve and enjoy.