Happy Saturday morning!
It’s hard to believe that exactly one week ago, the posse and I were here:
However, I’m very happy to report that we have finally re-adjusted to the time change – it made for a few really early mornings this week.
Like 3:00 a.m. early.
Which isn’t bad, it’s just…..early.
On the positive side though, that meant there was plenty of time to bake before school/work.
Like pie 🙂
Now I’ve made a Yogurt Breakfast Pie before, but that was more of a no-bake cheesecake pie/tart, as it contained cream cheese and yogurt. This version contains yogurt only, and it’s very, very good. Just be sure NOT to over-bake it …..looking sideways…. as it will become a bit dry…..
One year ago: Perfect Cannellini Beans
Greek Yogurt Pie – adapted from Leslie Mackie
Note: For the recipe to make the crust, click on the link for the breakfast pie.
1 9″ granola/graham cracker crust – baked and cooled
3 large eggs
3/4 cup granulated sugar
2 cups Greek yogurt
2 tbs. pure vanilla extract
3 tbs. fresh lemon juice
Preheat the oven to 325 degrees. Beat the eggs and sugar together until light and well blended. Whisk in the yogurt, vanilla and lemon juice. Carefully pour into the cooled crust, and bake for 30-40 minutes or until just set in the center. Remove from the oven and allow to cool before serving. Serve with fresh fruit.