Here's a simple recipe from "Martha Stewart's New Pies & Tarts," featured in today's Buffalo News.
Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components (granola, yogurt, and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.
Yogurt and Blueberry Pie with Granola Crust
Makes one 9-inch pie
for the crust
1½ cups plain granola
¼ cup sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
for the filling
1 cup plain yogurt
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
for the topping
5 ounces (1 cup) blueberries, picked over
Mild honey, such as acacia
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining ½ cup granola, and process until combined but mixture is still crumbly.
2. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
3. Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
4. With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
5. Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.