Peach Yogurt Pie Recipes

CUSTARD PEACH PIE

Steps:

• After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
• Trim the edge.
• Crimp the edges as desired (I pinch with a thumb and forefinger.)
• Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
• With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
• Bake pie for 30 minutes or until custard is just beginning to set.
• Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
• After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
• Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
• Cool pie on wire rack for an hour; serve warm.

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

FROZEN YOGURT PIE

Steps:

• Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
• Freeze 4 hours or until firm.
• Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

PEACH PIE SMOOTHIE

Steps:

• Put all ingredients into a blender and blend until smooth.

PEACH YOGURT PIE

Steps:

• In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
• In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
• Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
• Combine peach slices & jam in a small bowl.
• Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .

CREAMY PEACH PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
• Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt.
• Fold in whipped topping. Carefully spread in crust.
• Refrigerate at least 4 hours or until set.
• Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator

EASY PEACH YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each peaches and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and peaches.

PEACH MANGO YOGURT PIE

Steps:

• Make your favorite 9 inch graham cracker pie crust. Bake & cool.
• Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
• Stir in remaining 2 cartons of yogurt.
• Fold in mango pieces.
• Incorporate whipped topping.
• Spread in prepared crust, cover & freeze for 3-4 hours.
• Let thaw at room temperature for 15 minutes before slicing.
• **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.