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About This Recipe
This Blueberry Greek Yogurt Pie is everything you want in a summer dessert. It’s sweet, tangy, creamy, and fruity all at once. And not only is it delicious, but it’s also on the healthier side for desserts! The Greek yogurt gives it a rich texture and a boost of protein, while wild blueberries add natural sweetness and vibrant color. Best of all, the recipe is freezer-friendly, which makes it perfect for prepping ahead of time.
For more summer pie recipes, try my Easy Strawberry Pie, No-Bake Oreo Pie, or No-Bake Peanut Butter Oreo Pie.
And if you love all things blueberries, try my Blueberry Muffin Baked Oatmeal, Blueberry Greek Yogurt Scones, Blueberry Muffin Pancake Bake, or my Bo-Berry Oat Bars.
Why You’ll Love This Wild Blueberry Greek Yogurt Pie
- Super easy: This pie recipe only requires 5 ingredients and minimal effort, but still delivers maximum flavor!
- Great to make ahead: Stash this pie in the freezer and pull it out whenever you’re ready!
- Perfect summer treat: This light and refreshing dessert is perfect for satisfying your sweet tooth without being too heavy.
- Versatile: Works with fresh or frozen blueberries, and you can swap the crust or toppings to suit your taste.
- Crowd-Pleaser: This simple yet delicious pie is perfect for sharing at parties or cookouts.
- Pie crust: I used a frozen premade pie crust (make sure to thaw) to keep this pie super easy. Of course, you can use a homemade pie crust or even try a graham cracker crust or chocolate cookie crust for a richer twist.
- Greek yogurt: Using whole milk vanilla Greek yogurt for this pie helps to keep the filling rich and creamy. You can use reduced-fat or fat-free Greek yogurt, but it won’t set up the same or have the same amount of creaminess.
- Cool whip: To help keep this pie light, I used lite whipped topping, but regular Cool Whip or homemade whipped cream will work as well.
- Blueberries: My favorite frozen blueberries are the Wild Maine Blueberries. They’re tiny, sweet, and bursting with flavor. Any frozen blueberries work for the filling, and you can use fresh or frozen for the topping.
- Blueberry preserves: Preserves, jam, or even a blueberry compote work well here.
- Gluten-Free: Use a gluten-free pie crust.
- Dairy-Free: Swap in a dairy-free yogurt and a dairy-free whipped topping.
- Different Fruit: Try raspberries, blackberries, or a mixed berry blend to mix it up.
- Yogurt flavor: Try lemon, blueberry, or honey-flavored Greek yogurt for an additional flavor twist.
- Extra Crunch: Top with crushed graham crackers or granola right before serving.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Carefully unroll pie crust and press into a 9-inch dish. Poke holes all over the crust with a fork.
2. Bake for 10-12 minutes, or until the edges begin to turn golden brown. After that, transfer to a wire rack and let it cool completely.
3. In a large bowl, mix the Greek yogurt and whipped topping until well combined.
4. Fold in the frozen blueberries (keep in the freezer until ready to mix in).
5. Spread the blueberry preserves evenly across the bottom of the cooled pie crust.
6. Pour the blueberry yogurt mixture on top and smooth it out evenly. Place it in the freezer for a minimum of 3-4 hours, or leave it overnight.
7. To serve: When ready, take out and let it sit at room temperature for 30-45 minutes, or even longer if it was frozen for a while or if you prefer it softer. Mix the blueberries and preserves in a bowl and spread topping over top.
8. Slice and enjoy!
- Store: Store leftovers covered in the fridge for up to 3 days.
- Freezer: Freeze the whole pie or individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw at room temperature before serving.
Helpful Tips
🫐Keep blueberries frozen: Keep the blueberries frozen until you’re ready to mix them in. The cold berries help the filling set up faster.
🥧Let crust cool: Don’t skip cooling the crust completely, or the filling may melt when you add it.
⏰Extra thaw time: If freezing overnight, allow extra thawing time before slicing so it’s easier to cut through.
🔪Slicing: For clean slices, dip a sharp knife in hot water, wipe, and slice.
Can I use fresh blueberries in the filling?
I don’t recommend using fresh blueberries for the filling, but you can use them for the topping. Fresh blueberries release more liquid, which can make the filling watery. I recommend keeping them in the freezer until right before adding them to your mixture so they stay cold and don’t begin to thaw before adding them.
Do I have to bake the crust?
Yes, you will need to bake the crust and let it cool COMPLETELY before adding your mixture since this is a no-bake pie filling. If you want to save some time, buy a pre-cooked pie crust.
Can I make this blueberry Greek yogurt pie ahead of time?
Absolutely! This pie is a great make-ahead dessert. Prepare it the night before and keep it in the freezer until ready to serve.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Wild Blueberry Greek Yogurt Pie
Ingredients
- 1 frozen premade pie crust thawed
- 12 oz. whole milk vanilla Greek yogurt
- 8 oz. lite whipped topping Cool whip, thawed
- 2 cups frozen wild Maine blueberries (280g)
- 2 Tbsp blueberry preserves or jam (40g)
Topping:
- 1/2 cup frozen or fresh blueberries (70g)
- 1/4 cup blueberry preserves or jam (80g)
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Instructions
- Preheat the oven to 350 degrees F. Carefully unroll pie crust and press into a 9-inch dish. Poke holes all over the crust with a fork. Bake for 10-12 minutes, or until the edges begin to turn golden brown. After that, transfer to a wire rack and let it cool completely.
- In a large bowl, mix the Greek yogurt and whipped topping until well combined. Fold in the frozen blueberries (keep in the freezer until ready to mix in).
- Spread the blueberry preserves evenly across the bottom of the cooled pie crust. Pour the blueberry yogurt mixture on top and smooth it out evenly. Place it in the freezer for a minimum of 3-4 hours, or leave it overnight.
- To serve: When ready, take out and let it sit at room temperature for 30-45 minutes, or even longer if it was frozen for a while or if you prefer it softer.
- Mix the blueberries and preserves in a bowl and spread topping over top. Slice and enjoy!
Notes
- Store: Store leftovers covered in the fridge for up to 3 days.
- Freezer: Freeze the whole pie or individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw at room temperature before serving.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
