Cherry Yogurt Pie with Granola Crust is a no-bake, delicious treat that can be eaten for breakfast or dessert. It’s a simple and easy recipe using wholesome yogurt.
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Recipe Notes
For my Yogurt Cloud Pie you’ll want to use granola with no dried fruit.
Coconut would be ok, but no raisins or cranberries or such.
The yogurt can be full or low-fat, either one will work. I like the added flavor of the vanilla yogurt in this.
The coconut milk will need to be refrigerated overnight so that it separates. Don’t shake the can before or after refrigerating.
Each can will yield different amounts of coconut cream. I’ve had some that were mostly all coconut cream, and some that are about half coconut cream and half coconut water.
Whichever way it goes, it’s all good; your pie will turn out great either way.
For the cherries, make sure to get a jar without heavy syrup.
The ones I got came from the international market near my house, and I think they are just beautiful.
I stood around in the store reading all the labels, and this one, cherries were the first ingredient. So many of them had sugar as the first ingredient.
How to make
I wanted you to be able to see the cream filled pie all by itself. It tastes like a cheesecake to me. It was delicious just simply like this as well!
At first the cream filling is very soft, but it will set up if left in the fridge for 6 hours or overnight. But, it’s super tasty either way!
More Cherry Recipes
Cherries are such a wonderful summertime fruit. If you need more cherries in your life, check out these delicious cherry recipes. You’ll love them!
- Cherry Bread with Dark Chocolate Glaze
- Cherry Scotch Sipper
- Lime Cherry Jam
- Cherry Balsamic Glazed Salmon
- Double Cherry Popsicles
- Cherry Lambic Granita
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Recipe
Cherry Yoghurt Cloud Pie with Granola Crust
Ingredients
- 13.5 ounce can full-fat coconut milk
- 1 ½ cups plain granola
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 cup vanilla yogurt
- 1 cup jarred cherries
Instructions
- Place the can of full-fat coconut milk in the refrigerator overnight.
- In a food processor, pulse granola with the coconut oil, until fine crumbs form. Transfer the granola mixture to a 9-inch pie pan and, using your hands, gently press it evenly onto the bottom and way up the sides of the pie pan. Refrigerate until firm, about 15 minutes.
- While the crust refrigerates, carefully scoop out the solid white portion (or the coconut cream) from the top of the can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
- Add the vanilla and maple syrup to the coconut milk in the bowl, and beat with a hand mixer on high speed until soft peaks form, like whipped cream.
- Carefully fold yogurt into the whipped coconut milk, and pour the mixture into the prepared pie crust. Cover loosely with plastic wrap of waxed paper, and refrigerate until set, at least 6 hours or up to 1 day.
- Just before serving, pour the jarred cherries over the yoghurt filling.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
culinaryginger
It took me a while to get used to no ‘h’ in yoghurt when I first move to the U.S. What a colorful and delicious dessert, I love the granola crust.
ForkandForage
What a fabulous way to make great use of that lovely yoghurt! Yum. I have to admit though that it looks weird seeing yoghurt with an ‘h’ again, after becoming so used to seeing the U.S version.
pattyanderson54
Indeed this recipe is a healthier version and I agree finding products where the first ingredient is not sugar is a tad difficult. Great post!
michaela403
Such a gorgeous dessert – and guilt free! 😉 #BONUS Thanks for the coupon! I am headed to the store today!
recipesfromapantry
A good yoghurt like this makes all the difference to lush desert right?
peter @feedyoursoultoo
Such a great simple idea. I really like the cherries.
Moore or Less Cooking Food Blog
Looks absolutely scrumptious Debi! Nettie
Erica (@Erica's Recipes)
ohh so beautiful – I love cherries and no-bake pies like this are the best. Outstanding Debi!
Lori Vachon
This looks simply delicious Debi! Can’t wait to try Mountain High Yoghurt.
Sophia @ NY Foodgasm
This looks sooooo soooo good! Wish I could have some NOW!!
christine (@foodyschmoody)
Oh beautiful pie you’ve got here Debi!
Dan from Platter Talk
Nice job with this yummy and easy to make dessert; I love it!
The Foodie Affair
I’m going to try this brand! I love European yogurts. So thick and delicious. Perfect for a pie!
Christine @ So TIPical Me
Awesome recipe! I just spent some time on the website and I really want to try the face mask too! Lots of great ideas. Thanks for sharing.
Linda Nortje
Looks amazing, Debi ! And I’m always a yes for a nice thick yoghurt !
Nicky
This looks delicious. I have tried this brand and it’s really good.
April J Harris (@apriljharris)
It’s so lovely to see a dessert made so wholesome! Your Cherry Yoghurt Cloud Pie with Granola Crust looks so delicious, Debi!
Vicky @ Mess For Less
Yummy! What a wonderful summer dessert!
Healing Tomato
I had no idea that I could use yogurt to make such a wonderful pie. The granola crust is so perfect with this recipe.
Cathi
Delicious, quick and easy … it doesn’t get any better than that!!