greek yogurt pie with an oatmeal streusel crust

Duuuude. This weather needs to get a grip. Any traces of snow lingering from the storm that paralyzed Atlanta just a handful of days ago were erased by the 67-degree weather we enjoyed today. It was a beautiful day to head out to the country for a lazy afternoon that included a smorgasbord of bagels and soup, and caramel cupcakes on my new favorite porch with the most picturesque rays of afternoon sunshine streaming down upon us. If only Felix could have joined us (and a handful of emotionally disturbed farm animals) it would have been the perfect afternoon. As it turned out, we got in a few hours of adult interaction while he slept off Day 3 of his very first cold under the watchful eye of his loving Yia Yia; since we came home to a smiling (but still snuffly) baby I’m gonna call it a pretty great day. But, oh, how disappointed his fans were! Can’t say I blame them…

mr. snoozles

 

february_sunshine

horsey

alpaca attacka

the old house

on the porch

Here’s a ray of sunshine in pie form. And it’s pretty healthy, too!

greek_yogurt_pie

I like this cheesecake-like pie best with low-fat greek yogurt, but non-fat works too. A simple topping would be warmed preserves (like apricot, about 1/2 a cup) slathered over the top. I had some mango and pineapple squirreled away in the freezer, so I used it to make the topping you see above. I imagine you could throw some fruit in the crust before the filling goes in, too. Finally…for a gluten-free crust, sub in 1/2 oat flour and 1/2 almond flour for the all-purpose.

Here’s how to make the mango-pineapple topping: puree about a cup each of peeled/chopped fresh mango and pineapple. Pour into a saucepan with sugar to taste (I used about a quarter cup). Bring to a simmer over medium-low heat. Cook, stirring every few minutes, until some of the water has evaporated and the mixture has thickened, about 20 minutes. Let cool.

Pie recipe below!

 

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Greek Yogurt Pie with a Streusel Crust (adapted from foodandwine.com)

makes one 9″ pie

1 cup all-purpose flour

1/4 cup sugar

1/4 cup sliced almonds, crushed

1/4 cup rolled oats

2 tablespoons butter, melted

1/4 cup oil (like canola, grapeseed, or coconut)

 

1 1/2 cups low-fat greek yogurt

3 eggs

1/3 cup sugar

1/4 cup fresh lemon juice

1 1/2 teaspoons vanilla extract

Preheat oven to 350.

For the crust, stir together flour, sugar, almonds, and oats. Using your fingers, stir in the melted butter and oil until you have a crumbly mixture. Press into a 9″ pie plate and bake until fragrant and toasty, about 12 minutes. Let cool.

Whisk together yogurt, eggs, sugar, lemon juice, and vanilla extract until smooth and well-combined. Pour over cooled crust and bake for about 30 minutes, until filling is set but the center is just slightly jiggly. Move to a rack so it can cool to ‘warm’, then top with your choice of fruit topping or 1/2 a cup of warmed preserves. Refrigerate until cold, at least 2 hours.