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
- Total Time: 6 hours 31 minutes
- Yield: 6-8 servings 1x
Description
This Greek Yogurt Icebox Pie combines the tartness of yogurt with the sweet and floral notes of coriander and fresh blueberries, creating a refreshing and sophisticated dessert.
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
- 1/8 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%)
- 1/3 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
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the graham crackers, brown sugar, cinnamon, ground coriander, and salt until fine crumbs form.
- Mix the crumbs with the melted butter until well combined.
- Press the crumb mixture evenly into a 9-inch (23 cm) pie plate to form a crust.
- Bake the crust for 10-11 minutes until it is lightly golden. Remove from the oven and let it cool completely.
- In a large bowl, whisk together the Greek yogurt, honey, vanilla extract, and ground coriander until smooth and well combined.
- Pour the yogurt mixture into the cooled crust, spreading it evenly.
- Top with fresh blueberries, arranging them evenly over the yogurt filling.
- Chill the pie in the refrigerator for at least 6 hours, or until set.
- Serve chilled, and enjoy!
Notes
The pie needs to chill for at least 6 hours, so plan accordingly. You can prepare the crust and filling a day ahead. This pie is perfect for summer gatherings or as a refreshing breakfast treat. Store leftovers in the refrigerator for up to 3 days. For a different flavor profile, try substituting the blueberries with raspberries or strawberries.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 26
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 25
You don’t need to dissolve the gelatin in water, but do whisk it quickly into the other ingredients to avoid lumps.
Question – are you dissolving the gelatin in water?