Strawberry yogurt pie with fresh strawberries, creamy mascarpone, and yogurt. Plus, it's entirely no bake, and easy to make, too!
There's, like, a million food holidays to celebrate.
Well, probably only 365 of 'em, but still. Every time I log into twitter, I see another food holiday hashtag trending. #nationalswedishmeatballsnotfromikeaday! Or, #nationaldumplingsdaybutnotthepuffyonestheflatones. Enough, I say.
I'm only celebrating one national food holiday, and that's Pie Day. Er, I mean Pi Day.
Today is Pi Day! It's March 14, the moniker for 3.14, as in the circumference of a circle in a math equation. Are you with me? Did you hate math as much as I did?
We're celebrating pies today with this beauty of a pie. I made this strawberry yogurt mascarpone pie last year when the strawberries were so very good. You could smell them when you walked in the market.
The strawberries are just starting to creep in. The organic ones still cost more than my purse, but the conventional ones from Arizona are here. And so, we envelop them with creamy mascarpone and Greek yogurt, smush them in a cookie crust, and call it a day.
I like this pie cold, I like this pie frozen. I like this pie in a car, or on a plane. (Camille and I are going through a Dr. Seuss phase).
The pie plate you see pictured is a little vintage one that is 6" across. It's the perfect size pie for two people. You each get 2 mini slices of pie. Mini slices of pie happen to have an excellent filling-to-crust ratio.
I'm just sayin'--there's more to this dessert for two thing than small serving sizes. You get a smaller pant size (leftover dessert = calories!) and better slices of pie with extra crust!
Strawberry Mascarpone Yogurt Pie
Strawberry yogurt pie with fresh strawberries, creamy mascarpone, and yogurt. Plus, it’s entirely no bake, and easy to make, too!
Ingredients
- 30 Nilla wafers (about 1 ½ cups of cookies)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar, plus extra for berries
- 12 beautiful strawberries
- ½ cup mascarpone cheese, at room temperature
- ½ cup Greek yogurt, at room temperature
- ¼ cup powdered sugar
Instructions
- First, crush the cookies in a food processor. You could also crush them by hand in a plastic bag. Drizzle the melted butter and 2 tablespoons of sugar over the crushed cookies, and pulse until the mixture clumps together. (If using a plastic bag, stir together).
- Press the cookie crumbs into a 6" pie dish. Pack the crumbs firmly against the dish. I use a buttered measuring cup to help me.
- Place the pie crust in the freezer for 1 hour. Alternatively, you could bake it for 7-9 minutes at 350 to ensure neater slices.
- After one hour, wash and slice the strawberries into a bowl, and sprinkle them with a small handful of sugar. Stir and let them macerate for at least 15 minutes.
- Meanwhile, in a medium bowl, stir together the mascarpone, yogurt and powdered sugar.
- Layer half of the mascarpone mixture into the crust, and then top with half of the strawberries. Add the remaining mascarpone mixture, and layer the rest of the strawberries on top.*
- Let pie set in fridge for at least 4 hours to ensure pretty slices. This is optional, you could just eat it right away, though it will look messy. Your choice.
Notes
*If serving pie frozen, don't add the strawberries on top until serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1052Total Fat: 74gSaturated Fat: 41gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 187mgSodium: 737mgCarbohydrates: 89gFiber: 6gSugar: 58gProtein: 15g
Nancy says
WOW! I used the filling and put it in phyllo cups with a half strawberry on top...it was wonderful!
Amanda @ Cookie Named Desire says
Oh my gosh, you should have seen me when strawberries first came out. I was the crazy lady with no less than 5 large containers of strawberries at the checkout line. Now, if you are using fresh strawbs in your cocktails, I need allllllll the recipes! In the meantime I'll be showing down on this perfect little pie. Two slices, please.
Nancy P.@thebittersideofsweet says
I love the double layer of strawberries! Looks delicious!
heather @french press says
I absolutely HAVE to make this today -simply amazing!!
Lisa @ Healthy Nibbles & Bits says
I've been so excited about all the strawberries popping up at the farmers market (and the fact that they're actually sweet)! This pie looks absolutely delicious--I think I'm more of a crumbly crust kind o fperson, so I would totally eat it right away!
Tanya Schroeder says
You don't have to tell me twice to get berries! We go through bushels of them in this house. I am huge fan of mascarpone cheese, I use it every chance I get. This baby has to happen!
Kristin says
I've made this twice - and its fabulous! I've doubled it each time (more for me!). Doubling the filling was perfect, but I added a whole stick of butter (eek) for the second crust and it held together much better. I did this after reviewing the crust recipe on the vanilla wafer box....haha. Wonderful recipe! Thank you!
Valerie says
What is a 6" pie dish? I only have regular 9". Thanks.
Kaylin@EnticingHealthyEating says
Happy Pi Day! I included one of your pies in my healthy pie roundup on my blog, too. :)
Annie says
I am so so glad strawberry season is here! This pie looks like the perfect Easter dessert!