Food on Friday – Yogurt Cream Cheese Pie

This week I am going to tell you about a quick refrigerator pie that is easy for the kids to make.  It comes from the original Mooseswood Cookbook by Mollie Katzen and is just an easy one to put together for friends and family.  The flavors probably lend it more to a summer-time dessert but the ease of making it makes it tempting for year round eating.

You will need:

  • Graham Crackers – enough to make two cups of crumbs.
  • 1/2 stick of butter
  • honey
  • cinnamon
  • nutmeg
  • 8 oz. soft cream cheese
  • 4 oz. plain yogurt
  • vanilla
  • an organic lemon, lime or orange

Oh, and you need a kid.  I used Vash for this one.

The first thing that has to be done is to crumb the graham crackers.  We do this by taking 3-4 sheets of graham crackers (ours come in a rectangle which splits into 4 separate crackers so that is what I mean by sheets), laying them on a cutting sheet and then apply pressure with our rolling pin.

While Vash was doing that, I took the butter and a couple of tablespoons of honey and heated it on the stove top until the butter was melted and the honey blended in.

Vash is really good at making graham cracker crumbs.

Next we added a little (1/2 a tsp.) cinnamon and a dash of nutmeg to the crumbs, mixed it in and then poured our melted butter into the crumb mixture so it would hold together.  I don’t have pictures of the next part because Vash and I had to work together using all four of our hands to press the crumb mixture into the sides of our 10″ pie plate.  You can use a smaller one – our 10″ pie plate is rather shallow so I wasn’t worried about it if would fit.  Do your best to keep the crumbs even throughout the pie plate and hold out some for a decorative topping.

Then came the filling – which again was easy.  Your flavor in this pie comes from your choice of citrus fruit.  You grate the peel (using less for an orange than you would for a lime – Moosewood says to use enough for one lime or half a lemon or a third of an orange) and combine it with your yogurt, cream cheese, 1/4 cup of honey and one and a half tsp. of vanilla . . .

beat it with an electric mixer until smooth and pour it into your graham cracker lined pie plate.  Then use your remaining crumbs to make a decorative ring on the top of your pie and you are done with the preparation.  Put it in your refrigerator and let it chill for 3 hours and its done.

This is easy and if you have kid help, is quick.  There is no baking – you just have to plan ahead enough to give it its chilling time.  Our boys all love it.  Hope you like it too.

About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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4 Responses to Food on Friday – Yogurt Cream Cheese Pie

  1. pentalia says:

    Oh, this is marvelous… an eggless cheesecake-type pie!!! Thank you so much for posting it. I will try it soon.
    (I must go back through my old Moosewood cookbooks. I’ve forgotten about their tendency to go eggless.)

    • Shelly R. says:

      I remember (dating myself again) when this cookbook came out. There really were not alot of GREAT restauranty type vegetarian cookbooks out. It flew off the shelves. (I was working in a health food store in Chicago then – and my job was to order the books!!). The main books were Laurel’s Kitchen and Diet for a Small Planet. The Farm cookbook was out too but it was majorly soy centered and there were also the macrobiotic cookbooks, because that was really big then. Everything in this book was great – and 30+ years later it is still my go to cookbook. I play around with the recipes but the basics were just wonderful. I’ve tried the later Moosewoods, but they never seemed to have the wow factor that the original cookbook produced.

  2. Barbara Antonelli says:

    I love that boy….so dedicated to his cooking and so serious about it……hugs and kisses to you,Vashua…….from Grandma

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