Summer Shortcut: Strawberry Yogurt Pie | Pie Eyed Love

Ingredients

• Yogurt Filling
• 1 cups pureed strawberries
• 1 teaspoon lemon juice
• 1 cup plain greek yogurt
• 1/2 pint heavy whipping cream, whipped Should be about two generous cups whipped
• 2 tablespoons granulated sugar Use sugar to taste in the whipping cream
• 1 teaspoon pure vanilla extract
• Graham Cracker Crust
• 1 3/4 cup graham cracker crumbs
• 3 tablespoons sugar
• pinch salt
• 1/2 stick butter, melted
• Preheat oven to 350
• Mix graham cracker crumbs with sugar and salt. Add melted butter and mix well.
• In a 9 inch pie plate, pat mixture into the plate taking it up to the edges. The mixture is loose, so do your best but don't worry about trying to get it to pack down super tight.
• Bake in on the center rack of the oven for 10 minutes until beginning to brown. Let cool while you make filling.
• Puree strawberries, then mix in about 1 teaspoon lemon juice (I like to just give a quick squeeze of a lemon). My favorite tool in the kitchen is my immersion blender - it's magic for tasks like this!
• In a large bowl, fold strawberries and yogurt together.
• Whip the cream, adding the sugar and vanilla to taste, and fold in about 2 generous cups to the strawberry and yogurt mixture.
• Place mixture into cooled pie shell, cover and freeze for at least two hours.
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