Description
A refreshing — and surprisingly irresistible — pie that’s a cinch to make with ingredients you probably already have in your kitchen
Ingredients
Scale
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
Crust
- Blend all ingredients except butter in food processor to make fine crumbs.
- Mix crumbs with melted butter.
- Press mixture evenly into a 9 inch (23 centimeter) pie plate to form crust.
- Bake 10-11 minutes at 375 degrees Fahrenheit (190 Celsius) until crust browns lightly.
- Cool on rack.
Filling
- Mix Greek yogurt, sugar, and ground coriander.
- Quickly whisk in gelatin, eliminating any lumps.
- Pour into prepared and cooled crust.
- Chill at least 6 hours or overnight.
Coriander Syrup
- An hour or so before serving, mix sugar and water in a small saucepan.
- Add whole coriander seeds.
- Stir until sugar dissolves.
- Bring to a boil, then remove from heat.
- Allow to cool thoroughly, then strain to remove coriander.
Assemble Pie
- Top yogurt with blueberries.
- Drizzle with coriander syrup.