Wild Blueberry Greek Yogurt Pie

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Chill Time: 4

Total Time: 4 20

Servings: servings

Calories: 268kcal

Author: Lauren

This Wild Blueberry Greek Yogurt Pie is the most delicious, light, and refreshing dessert. A buttery crust is filled with a creamy Greek yogurt filling and is bursting with juicy, wild blueberries in every bite. Made with just 5 simple ingredients, it’s the perfect no-fuss treat to make ahead for cookouts, pool parties, or whenever your sweet tooth calls.

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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)

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.

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