Lemon Blueberry Yogurt Pie #recipe #glutenfreebaking

🍋 Take a break from all of the pumpkin spice treats and slice into this creamy and tart No-Bake Lemon Yogurt Pie made with our Lemon Blueberry Granola! Recipe below!

No Bake Lemon Yogurt Pie
2 cups Lemon Blueberry Granola
¼ cup Butter, melted
¼ cup Milk
1 TBSP Unflavored Gelatine (60 mL)
1 cup Heavy Cream (240 mL)
2 cups Lemon Greek Yogurt (453 grams)
2 TBSP Lemon Zest

Granola Crust:
Place granola in a food processor and pulse until small crumbs appear. Add melted butter and process for a minute to fully combine.
Lightly spray a 9-inch pie pan with cooking spray. Pour mixture into the pan and press across the bottom and up the sides. Place in refrigerator while you prepare the filling.

Yogurt Filling:
In a medium bowl beat the heavy whipping cream until thick peaks form.
In a small pot combine the milk and gelatine. Let the mixture stand for one minute. Next, place the pot on low heat and heat just until the gelatine has dissolved, stirring for about a minute making sure the mixture does not boil. Remove from mixture from the heat. Place the yogurt and gelatine in a medium bowl and whisk to combine. Fold the yogurt mixture into the whipped cream mixture until well combined. Pour the yogurt mixture into the prepared crust. Refrigerate at least 6 hours or overnight. Enjoy!

[bubsiemack]

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