Lately with all this summer heat I have been craving everything frozen or cold. This pie is just up my alley of a great summer dessert. It is quick, not a long baking time, what could be any better when you need something sweet and cold. My husbands grandma use to make this great yogurt pie that was to die for. It was a yummy lemon yogurt pie. I have only had it a couple of times. When I get my hands on that recipe though I am going to be making it. Oh and of course I will share it with you all. In meanwhile you have to try this great Raspberry yogurt pie.
2 cups of heavy whipping cream
2 containers of Greek raspberry yogurt
4 cups of fresh raspberries
2 packages of graham crackers
1/2 cup of melted butter
1 tsp of sugar
In a mixer, whip the whipping cream until it has stiff peaks. Then add the yogurt and 2 cups of fresh raspberries. Whip until the raspberries are and yogurt and well blended.
Mash the graham crackers in a zip lock bag until it is a fine crumb. Melt the butter and mix it with sugar and graham cracker crumbs. Spray a 9 x 13 baking pan with non-stick. Press the crumbs into the pan to make a crust. Bake the crust at 350 degrees for 15 minutes. Let cool.
Once the crust is cooled down, spread the yogurt filling in the pan over the crust. Take the rest of the raspberries the spread evenly on top. Freeze for 3-4 hours before serving.