Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries

Greek yogurt is everywhere these days. Chances are, you have a container in your fridge right now. Here’s an easy way to turn it into something irresistible.
By Maya Parson

Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries
Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries

My Greek Yogurt Icebox Pie brings together the tart and refreshing flavors of yogurt and blueberries with the floral and citrus elements of coriander. The style is rustic, but the spice adds subtle complexity and a bit of sophistication. You can serve it as a summer dessert – or enjoy it for breakfast.

Coriander and blueberries are a surprisingly fabulous pairing. As Niki Segnit explains in her super useful compendium, The Flavor Thesaurus, coriander seeds and blueberries have a lot in common flavor-wise: coriander seeds actually contain a compound, linalool, that is used to create artificial blueberry flavor. And the combination of Greek yogurt and coriander is also not as odd as it might seem: Coriander is native to southern Europe and has been cultivated in Greece since at least the second millennium BC.

Other than the graham cracker crust, this pie requires no baking. It does need to chill at least 6 hours.

Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries
Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries
Greek Yogurt Icebox Pie with Coriander and Fresh Blueberries
 
A refreshing -- and surprisingly irresistible -- pie that's a cinch to make with ingredients you probably already have in your kitchen
Author:
Recipe Type: Dessert
Serves: 6-8
Ingredients
Crust
  • 12 graham crackers (1 ½ cups crumbs or 170g)
  • 2 Tbs. (23g) packed brown sugar
  • ¼ tsp. (1.25 mL) ground cinnamon
  • ¼ tsp. (1.25mL) ground coriander seed
  • ⅛ tsp. (.625 mL) salt
  • 6 Tbs. (90g) melted butter
Filling
  • 2 cups (.5 L) plain Greek yogurt (preferably full fat, but you can also use 2%)
  • ⅓ cup (65g) white sugar
  • ¼ tsp. (1.25 mL) ground coriander
  • 1 envelope (2 ¼ tsp or 11.25 mL) plain gelatin
  • 2 cups (280g) washed and dried fresh blueberries
Coriander Syrup
  • ¼ cup (50 g) white sugar
  • 2 T (30 mL) water
  • 1 tsp. (5 mL) whole coriander seeds
Instructions
Crust
  1. Blend all ingredients except butter in food processor to make fine crumbs.
  2. Mix crumbs with melted butter.
  3. Press mixture evenly into a 9 inch (23 centimeter) pie plate to form crust.
  4. Bake 10-11 minutes at 375 degrees Fahrenheit (190 Celsius) until crust browns lightly.
  5. Cool on rack.
Filling
  1. Mix Greek yogurt, sugar, and ground coriander.
  2. Quickly whisk in gelatin, eliminating any lumps.
  3. Pour into prepared and cooled crust.
  4. Chill at least 6 hours or overnight.
Coriander Syrup
  1. An hour or so before serving, mix sugar and water in a small saucepan.
  2. Add whole coriander seeds.
  3. Stir until sugar dissolves.
  4. Bring to a boil, then remove from heat.
  5. Allow to cool thoroughly, then strain to remove coriander.
Assemble Pie
  1. Top yogurt with blueberries.
  2. Drizzle with coriander syrup.

 

Maya Parson

Maya Parson

Maya Parson entered the world of food journalism as an ice cream taste tester for her local newspaper at age eight. She later pursued a career in cultural anthropology – happily feasting on farm cheeses, fresh corn tortillas and a lot of rice and beans during her field research in Central America. Maya eventually settled in the other “central America” – the U.S. Midwest – where she enjoys cooking with farm-fresh foods and writing about food, culture and the culinary arts. She is the editor of Edible Michiana Magazine and can also be found on her blog, Cultured Grub.

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2 Comments
  1. You don’t need to dissolve the gelatin in water, but do whisk it quickly into the other ingredients to avoid lumps.

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