When Warren & I were living in Colorado Springs and planning out our wedding, a lovely couple moved in next door and we invited them over for dinner.  I can’t remember their names, but let’s call them Heather and Jim (isn’t everyone named Heather?).  Heather said she’d make the dessert and after a lovely barbeque at our house, Heather whipped out the dessert, which looked lovely and was to die for.  What was this divine concoction – Yogurt Cream Pie.  When Heather told me how to make it, I was stunned.  This broke every concept of what I learned about cooking.  All it took was a store-bought graham cracker or cookie pie shell, a container (6 – 8 ounces) of a flavored yogurt, and a container (regular size) of Cool Whip.  I’ll write this out recipe-style.

Over the years I’ve taught single men how to make this dessert and it has become, to some people, a food group.  You can class up yogurt pie by making your own pie crust with cookie crumbs such as ginger snaps, Lorna Doones, pecan sandies, peanut butter, chocolate and vanilla wafers.  You’ll need about a half a box of cookies crumbled.  For a filing you can use Greek yogurt (flavored or add fruit) and make your own whipped cream with a pint of heavy cream, sugar and a tsp. of vanilla.  Whether you go for the easiest method, or make it from scratch, it is wonderful.

YOGURT CREAM PIE

1 small container of (6 to 8 ounces) yogurt

1 pie shell

1 regular container of Cool Whip – make sure that it is soft by defrosting it in the refrigerator

Mix well yogurt and Cool Whip.  Add fruit (berries, bananas etc) if you wish.  Pour mixture into pie shell and freeze for ½ to 1 hour.  Top with chocolate shavings or fruit.

Crust– 10 minutes active time, 10 minutes baking time

1 1/2 cups graham cracker crumbs (10 crackers) or dry cookies such as gingersnaps

1/4 cup sugar

3/4 stick of melted unsalted butter

Preheat oven at 350 degrees.  In a large bowl combine sugar and graham crackers.  Add melted butter and mix well.  Press mixture into a pie pan – I used a fluted, ceramic tart pan.  Bake for 10 minutes and cool.

Whipped Cream – 5 minutes active time

1 pint heavy cream

1/3 cup sugar

1 tsp vanilla extract

In a mixing bowl, add all the ingredients and whip until mixture is stiff and can hold a spoon upright.