Yogurt Pie
Crust
- 1/3 cup sugar
- 2 cups graham cracker crumbs
- 7 tablespoons (99g) butter, melted
Melt butter in small saucepan. Stir in crumbs and sugar. Press with just enough pressure to make crumbs stick together onto bottom of ungreased 9x13 pan. Bake in 350F oven 10-12 minutes. Cool.
Filling
- 2 cups raspberry (or plain) yogurt
- 4 cups (1 container) Cool Whip, thawed
- 2 cups mashed fresh raspberries
- 2 tablespoons sugar (optional)
Stir mashed raspberries and sugar together. Fold into yogurt mixture. Pile into pie shell. Chill several hours.
Note: Can use different fruits. If using frozen fruit, make sure they aren’t too ‘wet’ when thawed or yogurt pie will not set.