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Cranberry Yogurt Custard Pie with Nutty-Oat Crust

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.
Cranberry Yogurt Custard Pie with Nutty-Oat Crust
Do I need to tell you how much I adore pie? If you've visited me before, probably not. But just in case this is your first time here, I have something to tell you. PIE IS MY JAM! When forced to choose between pie and cake, I'll choose pie every time. I love it so much that I devote the last Friday of each month to it. And, when it came time for me to put on my big girl panties and start contributing to our Thanksgiving (extended) family meal, I brought homemade pie.

Now that we're clear on my feelings for pie, you'll understand why I immediately jumped at the chance at partnering with The Greek Gods brand Greek-Style Yogurt to make a Thanksgiving-inspired pie featuring their yogurt. That and the fact that you can find a carton of their Honey Greek Yogurt in my fridge at all times.

One of my favorite things to eat when I want a lighter breakfast option, or even a midday snack, is a serving of the honey Greek yogurt with fresh fruit and granola. I've tried all sorts of combinations—my favorite being peaches so ripe they drip down your arms when you try to slice them and honey almond granola. But since I don't think peaches when I think Thanksgiving, that combo was out (but you can bet I'll be making a peach version of this pie next summer).
Cranberry Yogurt Custard Pie with Nutty-Oat Crust
Initially it was a toss-up between spiced apples and a variation on a pumpkin pie, but since those are both regulars in our holiday dessert spread already, I decided to go with cranberries instead. I am so glad that I did. By first tossing the cranberries with some honey and vanilla, it "tames the tart" a wee bit, plus the honey accents the honey Greek yogurt in the creamy custard that the cranberries wind up suspended in after baking.

As a nod to that breakfast I enjoy, I made the crust from the same main ingredients that go into granola—oats and nuts. The results? A festive pie that has earned its spot on our Thanksgiving menu this year...and probably every menu in the future!

The Greek Gods® brand Greek-Style Yogurt and Kefir are gluten-free and contain live and active cultures. Plus, The Greek Gods® brand Greek-Style Yogurt and Kefir are made with milk from cows that are not treated with growth hormones.

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Cranberry Yogurt Custard Pie with Nutty-Oat Crust
Roasted cranberries suspended in a sweet Greek yogurt custard make up the filling of this pie with a nutty-oat crust that is perfect for the holidays.
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Cranberry Yogurt Custard Pie with Nutty-Oat Crust
by Heather Schmitt-Gonzalez
Prep Time: 90 minutes
Cook Time: 45-50 minutes
Keywords: bake dessert soy-free vegetarian cranberries yogurt honey Christmas Thanksgiving pie American fall winter

Ingredients (8 to 12)
    for the cranberries:
    • 2 cups whole cranberries
    • 2 tablespoons honey
    • 1 vanilla bean, seeds scraped (use pod for something else)
    • pinch of fine sea salt
    for the crust:
    • 2 cups toasted nuts (any one or a combination)
    • 1 cup rolled oats
    • 4 tablespoons (2 ounces) unsalted butter, melted
    • 2 tablespoons granulated sugar
    • pinch of fine sea salt
    for the yogurt custard:
    • 1 cup granulated sugar
    • 3/4 cup milk
    • 3/4 cup (6 ounces) The Greek Gods Honey Greek Yogurt
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon fine sea salt
    • whipped cream (as much as you like), to serve
    make the cranberries:
    Preheat oven to 400° F. Line a baking sheet with parchment paper.

    Toss all of the ingredients for the cranberries together in a medium bowl. Lay them out on the prepared baking sheet. Slide into preheated oven and roast until the cranberries begin to pop and release their juices, 8-10 minutes. Cool completely.

    make the crust:
    Combine nuts, oats, butter, sugar, and salt in a food processor and process until finely ground, ~3 minutes. Dump into the bottom of a 9.5-inch pie plate and press into the bottom and up the sides. Refrigerate for at least 30 minutes. Clean the bowl of the food processor for later use.

    Preheat oven to 350° F. Set plate on a baking sheet and bake until golden, 20-25 minutes. Let cool completely.

    make the yogurt custard and finish the pie:
    Preheat oven to 350° F. Scrape the cooled cranberries into the bottom of the crust and spread evenly.

    Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt in the bowl of the food processor and process until smooth. Pour into the crust over the cranberries.

    Set the pie on a baking sheet, then slide into preheated oven and bake until the filling is set, 45-50 minutes. Allow to cool on a wire rack. Store cooled pie, covered, in the refrigerator for up to 2 days. Serve cold or at room temperature with a big pile of whipped cream on the top.
    Cranberry Yogurt Custard Pie with Nutty-Oat Crust
    Have you ever used Greek yogurt in a pie? If so, was it in the filling or the crust (or both)? I'd love to hear how you'd use Greek Yogurt to transform a favorite Thanksgiving pie this holiday season...and so would The Greek Gods Yogurt! Enter your favorite pie recipe using Greek Gods Greek-Style Yogurt in their Fall Pie Recipe Contest for a chance at winning some great prizes.
    Cranberry Yogurt Custard Pie with Nutty-Oat Crust