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Yogurt Pie with Date Nut Crust and fresh berries

Yogurt Pie with Date-Nut Crust

5 from 2 votes
Creamy no-bake Greek Yogurt Pie with a vanilla bean filling and naturally sweetened date-nut crust. Light, refreshing, and topped with berries—perfect for summer!
Prep Time: 25 minutes
Cook Time: 0 minutes
refrigeration time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 10 servings
Course: Dessert

Ingredients

  • 15 medjool dates (with the pits*)
  • ¾ cup walnuts
  • ¾ cup unsalted roasted almonds
  • ¼ teaspoon kosher salt
  • 1 ¼ cups whole milk greek yogurt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon orange zest
  • 2 teaspoons honey
  • 1 ½ cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
  • Nonstick cooking spray

Instructions

  • Add the dates to a bowl and cover with very hot water. Cover and let sit for 15 minutes. Drain, pat dry, and cut in half, removing the pit.
  • Spray a 8-inch pie plate with nonstick cooking spray and set aside.
  • Add the soaked dates, nuts, and salt to the bowl of a food processor fitted with the blade attachment. Pulse together until the mixture is finely chopped. The mixture should hold together when pressed between your fingers.
  • Transfer the mixture to the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray and gently press the crust out to cover the base and the sides of the pie plate.
  • In a medium bowl, mix together the yogurt, vanilla bean paste, orange zest, and honey. Spoon the mixture into the pie plate and smooth into an even layer.
  • Arrange the fruit in your desired pattern. Loosely cover with plastic wrap and refrigerate for 1 hour before serving.
  • Slice into wedges and use a small offset spatula to remove the slices.

Notes

*I didn’t use pitted dates because the water gets inside the date while soaking and makes it watery
**Best served day of (after sitting in the fridge for an hour) or next day. Gets a little watery after the second day.
A Few More Notes From Testing:
  • Use the thickest Greek yogurt you can find. I like Fage or Stonyfield—they’re much thicker than most other brands. If your yogurt pours out easily when you tilt the container, it’s probably too thin. In that case, I recommend straining it first for the best texture.
  • Whole milk Greek yogurt is best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. It’s absolutely worth the extra fat and calories here!
  • Want a firmer slice? Try adding 1½ teaspoons of unflavored gelatin—just like I do in my Keylime Yogurt Pie—for a sturdier set.

Nutrition

Serving: 1/10th, Calories: 251kcal, Carbohydrates: 35g, Protein: 7g, Fat: 11.5g, Saturated Fat: 1.5g, Cholesterol: 4mg, Sodium: 40mg, Fiber: 5g, Sugar: 28g
- WW Points: 7