Ingredients for Peach Yogurt Pie
- Peach Gelatin
- 1/4 cup boiling water
- 8 ounces cream cheese
- Vanilla Yogurt
- Graham Cracker Pie Crust
- Peaches
- Peach Jam
- Frozen Whipped Topping
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How to Make Peach Yogurt Pie
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of boiling water. Stir until completely dissolved. Cover and refrigerate for 30 minutes to allow the gelatin to set.
- In a large mixing bowl, beat 8 ounces of cream cheese with an electric mixer until smooth and creamy. Add the bloomed gelatin mixture and 1 cup of plain Greek yogurt. Beat on medium-high speed until light and fluffy. Cover and refrigerate for 45-60 minutes, or until the filling is partially set.
- Gently pour the chilled cream cheese filling into your prepared 9-inch pie crust. Refrigerate for at least 6 hours, or preferably overnight, to allow the pie to fully set.
- In a separate small bowl, combine 2 cups of sliced fresh peaches with 1/4 cup of peach jam. Gently toss to coat.
- Once the pie is set, cut it into 8 slices. Place a slice on each dessert plate. Top with the peach and jam mixture and a dollop of whipped topping (approximately 1/4 cup per slice). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
159g
Fat
87g
Carbs
17g
