Chocolate Covered Strawberry Greek Yogurt Pie

I had fully intended to post a different recipe today, but then Sunday rolled around and I couldn’t resist the lure of Pi(e) day. I mean, really, I never need an excuse to make a pie. Sweet, savory, I love them all. For years, I would wake up super early on my sister Heather’s birthday and bake her an apple pie for her birthday breakfast. For a 12 year old kid, waking up early to bake a pie takes some serious dedication. When I was a teenager, my dad used to tell me I needed to start a chicken pot pie business. At the time I didn’t really take him seriously, but he’s still talking about my chicken pot pies more than 10 years later, so there’s that. 

Today’s pie is a simple, weeknight pie. Something you can throw together after work, maybe after you just realized its Pi day and your life won’t be complete without making a pie today. This pie starts with a pseudo-cookie crumb crust. I recently realized I don’t actually like cookie crumb crusts very much. It could be because I never have packaged cookies around (why have a hard, old cookie when I can have a warm gooey one fresh from the oven?), or it could be because it’s hard to find a packaged cookie that is made with quality ingredients. Sometimes I just make a shortbread crust for pies that call for graham or oreo crusts, and sometimes I make this one. This crust starts with almond meal and oat flour. Either of them can be made at home in your food processor if you don’t have them; simply pulse almonds or oats until you’ve reached a fine meal. It is held together with maple syrup and either coconut oil or softened butter. The simple ingredients in this crust are wholesome, nutritious, and magically come together to make a crust that is equally solid and crumbly, just like a typical cookie crust. It also happens to be naturally gluten-free!

I struggled to decide what to fill my pie crust with. Chocolate and peanut butter? Banana pudding? S’mores? Ice cream? I knew I wanted to make something on the healthier side (duh), but there were too many options. I considered dividing the pie into 3 different flavored sections to make the ultimate 3.14 pie, but lets face it- ain’t nobody got time for that. To tide myself over while I thought about pie, I made a little dish of chocolate Greek yogurt to snack on. As I mixed a pinch of cocoa powder and honey in with my yogurt the skies opened up and angels descended I realized that if I just sweetened it up a bit more I would have the perfect filling for a pie. 

And so this pie was born. The chocolate-oat-almond crust is filled with a thick, full-fat Greek yogurt that’s been spiked with cocoa powder and raw honey. To make sure this pie knows it’s a dessert, not a breakfast, the whole thing gets topped with fresh berries and a drizzle of chocolate (though, really, pie for breakfast on Pi Day, I MEAN…). I know you’ve had Greek yogurt, but have you had the total (aka full fat) version? The sour tang of fat-free Greek is replaced by a thick, creamy, luxurious yogurt. I might just go ahead and call it dessert yogurt. Even Greek yogurt haters (hi Kevin!) can’t tell it’s in this pie; it whips up with cocoa powder and honey to make a thick, almost pudding-like filling. 

While you eat a slice of this pie you might notice how perfectly the chocolate, strawberries, and crumbly crust meld together. You might even notice that it would be delicious with whipped cream on top. What you might not notice is the fact that it is filled with protein, fiber, healthy fats, antioxidants, and vitamin C. Healthy pie on Pi Day? Don’t mind if I do. If you make yourself a chocolate covered strawberry pie for Pi Day, let me know about it! Leave a comment below, or take a picture and tag me on Instagram with #bakedgreens. 

Chocolate Covered Strawberry Greek Yogurt Pie

Chelsea Colbath

Healthier ingredients like almonds, oats, greek Yogurt, and honey come together to make this simple anytime pie.

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TOTAL TIME: 15 minutes mins

Time 25 minutes mins

Servings 8

Ingredients

  

Crust

• 1 cup almond meal*
• 1 cup oat flour*
• 1/4 cup softened coconut oil or butter
• 3 Tablespoons cocoa powder
• 2 Tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• a pinch of salt

Filling

• 2 cups full-fat Greek yogurt
• 1/4 cup + 2 Tablespoons cocoa powder
• 1/4 cup + 2 Tablespoons raw honey**
• 1/2 teaspoon vanilla extract
• 1 pint strawberries sliced (for topping)
• 2 Tablespoons chocolate chips melted in the microwave (for topping)

Instructions

 

For Crust

• 1. Preheat oven to 350 degrees Fahrenheit.
• 2. In a bowl, combine all crust ingredients with a wooden spoon or your hands until thoroughly mixed.
• 3. Press into an 8-inch tart pan or pie plate.*** Bake for 15 minutes, and let cool completely before adding filling.

For Filling

• 1. Whisk all filling ingredients together in a large bowl until thoroughly combined.
• 2. Pour into cooled crust and spread with a spatula. Cover with sliced strawberries and drizzle with melted chocolate.
• 3. This pie can be eaten immediately, as the filling doesn't need and time to set. It can also be made ahead and stored in the refrigerator until ready to serve. Pie is best if eaten within 2-3 days, as the berries will start to soften and loosen up the yogurt filling.

Notes

*I buy almond meal and oat flour at Trader Joe's in the baking aisle, but both can be found in most major grocery stores. If you are out of either or have trouble finding them, you can make your own at home by grinding them separately in a food processor or high-speed blender.
**I like the rich, floral sweetness of honey in this pie. You can substitute another liquid sweetener, just taste and add more to get to your desired sweetness.
***I used a 10-inch tart pan because my 8-inch one was nowhere to be found. I would have preferred a slightly thicker pie, thus I recommended an 8-inch pan for the recipe. If you also have a larger tart pan, know that it will make a thinner pie like the one pictured.