Berry Yogurt Pie

MAKES ONE 9-INCH PIE

Ingredients

For the crust

• 1 1/2 cups (360 ml) crushed graham wafers
• 3 tablespoons (45 ml) granulated sugar
• 6 tablespoons (90 ml) melted butter or margarine

For the yogurt filling

• 1 cup (240 ml) thick greek yogurt,
• 1 cup (240 ml) cream cheese,
• 3 tablespoons (45 ml) granulated sugar
• 1 teaspoon (5 ml) vanilla extract

For the topping

• raspberries and blueberries, or any fruit you love, rinsed and patted dry
• Mild honey

Method

1. To make the crust, preheat the oven to 375°F (190°C).
2. Pulse all the crust ingredients in a food processor.
3. Transfer the mixture to a 9-inch (23 cm) pie plate and press it evenly onto the bottom and all the way up the sides.
4. Bake for 8 minutes, or until the crust is golden and fragrant. Transfer the pie plate to a wire rack to cool completely while you make the filling.
5. To make the yogurt filling, if you are not using Greek yogurt, place the yogurt in a cheesecloth-lined sieve set over a medium bowl. Let it drain for at least 30 minutes, or cover and refrigerate overnight. Discard the liquid.
6. With an electric mixer on medium-low speed, beat the cream cheese until very smooth. Add the sugar and vanilla and beat until smooth. Reduce the speed to low, add the yogurt, and beat until smooth.
7. Pour the filling into the cooled crust, cover loosely, and refrigerate until set, at least 6 hours or up to 1 day.
8. Just before serving, scatter the berries over the yogurt filling. Drizzle with the honey, or pass the honey on the side for guests to drizzle.