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!
Ingredients
- 1 x bag Nutty Crumble More Granola
- 2 x tbsp Golden Dawn salted butter
- 1 cup Sheldon Creek Vanilla Greek-Style Yogurt
- 2 x Homestead Eggs, lightly beaten
- 1/4 cup sugar
- 3 x tbsp fresh Mike & Mike's lemon juice
- 1 tsp vanilla extract
For the Strawberry & Rhubarb Topping
- 1 x quart Tigchelaar strawberries, sliced
- 3 x stalks Lennox Farms rhubarb, sliced into 1/2" pieces (approx. 3 cups)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 cup cornstarch
- 2 x tbsp fresh Mike & Mike's lemon juice
- 1 x tbsp salted Golden Dawn salted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
Method
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.
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.
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).
Refrigerate until chilled, at least 2 hours, before serving! Use a warm knife to slice the pie into wedges and serve.
