Strawberry & Rhubarb Yogurt Pie With Nutty Crumble Crust

Bookmark this one folks, it's a GOOD one! More Granola pie crust, Sheldon Creek vanilla yogurt filling, Tigchelaar strawberry and Lennox Farms rhubarb topping  all the local goodness in a delicious chilled pie that's perfect for a sunny summer day!

This dessert is one of those desserts that's just the right amount of sweetness. The sweetness from the strawberries and granola are cut perfectly by the tangy yogurt and tart rhubarb to create a perfectly balanced dessert that you can enjoy for breakfast, a lunchtime snack or as a light dessert after dinner!


Strawberry Rhubarb Yogurt Pie


For the Strawberry & Rhubarb Topping

Strawberry Rhubarb Yogurt Pie Ingredients


Preheat your oven to 350°F.

Meanwhile, pour your bag of More Eats Nutty Crumble granola into a food processor and process until smooth. Transfer into a large bowl. Melt your two tablespoons of butter and pour it into the bowl. 

Using a flat bottomed measuring cup, gently press the granola crumb crust mixture evenly over the bottom of your pie plate to form a crust about 1/4 inch thick. Place the crust in the fridge while you prepare the filling. 

More Granola Crust

In a large mixing bowl, whisk together your yogurt, eggs, sugar, lemon juice, and vanilla until smooth in a stand mixer or by hand. Remove your pie crust from the fridge and pour the filling into the crust and bake for 25 minutes, until the filling is set, but the center is still slightly jiggly.

Strawberry Rhubarb Yogurt Pie Baked

Remove from the oven and let the pie stand at room temperature while you prepare the strawberry and rhubarb topping.

In a medium saucepan, combine all the ingredients for the topping and cook over medium heat for about 5-10 minutes, stirring regularly so it doesn't burn to the bottom of the pot. Let simmer for another 5-10 minutes on low heat.

Remove from the heat and transfer the topping to a heat proof bowl to cool slightly. Pour slightly cooled topping over the cooked pie and using a spatula, spread around to cover the yogurt filling. Top with some freshly sliced strawberries to garnish (optional).

Strawberry Rhubarb yogurt Pie Topped

Refrigerate until chilled, at least 2 hours, before serving! Use a warm knife to slice the pie into wedges and serve. 

Strawberry Rhubarb Yogurt Pie

Did You Try This Recipe?

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