Strawberry Yogurt Pie I

I just made this for a pie in the park with a bunch of other girls. They loved it! Had made two 6oz since my 9oz broke. Turned out really well, that I’m making another for Thanksgiving. I also added grated chocolate into the mix and on top.

I have made many a big tray of these in the restaurant I worked at for catering. Sometimes I used Oreo cookie crust and sometimes I used graham cracker crust. I prefer the Oreo cookie crust. I also used strawberry gelatin powder in the filling. This helped it firm up and also gave it a better flavor and color. I never froze it but did leave it overnight in the fridge to set. I saw several comments on here that said they were having trouble with it setting up and trouble taking it in and out of the freezer to thaw. I see no reason for that. This was a good start to a recipe though.

While definitely easy and for beginners, this pie was just ok for us. I used Yoplait strawberry yogurt. I also made 2 pies. One with a graham cracker crust and one with an Oreo crust. Both were good but the graham cracker crust was better. Next time I’ll use less yogurt because it really overpowered the strawberry taste.

We liked this. It’s very refreshing so perfect for a hot summer day. I found it to be very hard to cut, even after sitting on counter a half hour to thaw. I bet this would be great with other flavors such as peaches with peach yogurt, or blueberries with blueberry yogurt. It ‘s not overly sweet despite the whipped topping, which for us is a plus.

This was very quick and easy to make! Due to dietary restrictions in my family, I made my own (gluten-free) graham cracker crust, and used non-dairy coconut-based whipped topping. Knowing when to cut into it, both for ease of cutting and eating, was a little tricky. Mine was in the freezer overnight and I let it thaw for about 1 hour before serving, and could have gone longer.

This fun frozen Strawberry Yogurt Pie is a dessert I’ll be making my family all summer long! The icy texture was super refreshing and creamy at the same time. The fresh fruit really gave it a flavor I know my kids will love.

Nice and creamy, though a little sweet for my taste. I’d like a bit more tang from the yogurt portion and a bit more salt, maybe in the crust. My plan for next time is to use plain greek yogurt with strawberry preserves to “make my own” yogurt, and try a pretzel-graham mix for the crust. Yum!

I have been making this pie since the ’70’s when one of my co-workers brought it to work. It is so refreshing and delicious, especially on a hot summer day. I have never frozen it- just put it in the fridge for a couple of hours and it sets up nicely. I also don’t add the extra whip cream on top- I just use an 8 oz. tub of cool whip mixed with 2-8 oz. tubs of yogurt. This is such a fun recipe because you can really use your imagination to change it up. Any flavor of yogurt or combination of fresh fruit (or no fruit it you don’t have it) works well. You can also used a chocolate graham cracker crust with shaved chocolate on top-yum! It is just as good with the low fat Cool Whip and low or no-fat yogurt, so can be made a little healthier depending on your crowd.

I am not a fan of yogurt but I? find this recipe to be a very tasty and refreshing low calorie treat in lieu of eating ice cream. I made this recipe as listed, however I blended in all of the whip cream and it was simply delicious. Initially, I? let the pie sit at room temperature to soften up a bit before cutting into it. Once cutting it, I cut the entire pie in slices and this made it easier to serve any leftover slices at a later time.

This was good! My family loved it

I made this with blueberry yogurt, fresh blueberries in a ‘Nilla Wafer crust. Guests loved it!

My mother has made this recipe for years! It’s a winner during the long hot days of summer! I love to add mashed banana in the mix! We don’t add whipped topping on top. Mixed in is quite enough.

I have been making yogurt pies since the mid ’70’s. I drove a truck for Dannon for 12 years. These can be made using any flavor yogurt that you prefer. I always used one 8oz. Dannon yogurt, one small tub of cool whip and one graham cracker crust. I never froze them. Just put in the fridge for a couple of hours and it will firm up.

This wasn’t so great. Just didn’t taste well after being frozen.

This pie will always remind me of my grandma. Its good on a hot day.

Had a nice, light strawberry flavor. Found that the pie was hard to cut and eat after taking it out of the freezer though, even after sitting out for a little while. I really don’t think this pie really even needs to be frozen at all. Next time I will just make the filling, fill the pie shell and keep it in the fridge instead of the freezer. Has a fluffy texture that way instead of being hard as a bullet when frozen.

Easy and light. Love it.

I have been making this recipe for a few years now and I can’t get enough of it in the summer. I don’t change a thing. I’ve tried it with others crusts and prefer the graham. Yes, I eat it for breakfast too. First, it’s got 4 ingredients and it takes 10 minutes to prepare – love. Everyone always loves this pie, even people like my family who normally turn their noses up at Cool Whip. I find that the crust does get mushy on about the third day in the fridge but I haven’t had problems with sogginess before that.

it was very good and easy to make everyone liked it

This pie turned out beautiful but that was about it. It’s a hassle in that if you don’t finish the pie right away, it turns into this nasty mush. The flavor is very mediocre. It’s like eating strawberry with whip cream which is pretty much all that this is. I only give it 3 stars because of how pretty it was.

Can’t really rate this accurately yet because I have not eaten it yet…I did taste it and it’s delicious, that’s not the problem. The problem is that this pie absolutely has to go into the freezer. I have it now in the fridge for over 10 hours and I can put a spoon right to the bottom of it…it’s like mush. So no way (using 8 oz. yogurt cups and cool whip, does this gel..it just does not happen, it might taste great, but it is like mush, absolutely MUST go into freezer to set.) Problem with that is that when I made this about a year ago (this is only my second try) I did put it into the freezer…and the whole thing crystallized, then when it started to thaw, it was all wet from the ice crystals.