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Frozen Yogurt Pie (two methods)

Your summer isn’t complete without these Frozen Yogurt Pie recipes. Two great methods to make your favorite flavor at home.

This summer enjoy a Frozen Yogurt Pie! Made with yogurt and your favorite pie filling flavor. Recipes for no churn method and using an ice cream maker.

Strawberry Rhubarb Frozen Yogurt Pie. An easy recipe to make this summer. Use your favorite Lucky Leaf pie filling to make an amazing dessert!

Strawberry Rhubarb Frozen Yogurt Pie

The summer time heat is here and I’ve got the best dessert to help you get through it. I love frozen yogurt so I thought that I would try to make some at home. I wanted to test out making a no churn frozen yogurt method as well as a making it in an ice cream maker. This is a tale of two Frozen Yogurt Pie Recipes made with my favorite Lucky Leaf Premium Pie Filling. One is made with Strawberry Rhubarb filling and the other was made with Blueberry filling. For me, one was clear winner – can you guess which method I preferred? Here’s a close-up of the two pies.

Frozen Yogurt Pie - one no churn, the other made in an ice cream maker. Can you tell the difference?

Can you see the difference? It turns out that it’s not that easy to make because yogurt actually has a lot of water in it. Ever freeze yogurt and end up with a very hard, next to impossible to spoon frozen mass? I wanted something that resembled more of an ice cream. The one on the left has ice crystals in it and the one on the right is much smoother. Think you got this one figured out?

Frozen Yogurt Pie - one no churn, the other made in an ice cream maker.

I much preferred the one made in an ice cream machine. It was smoother, creamier, and no ice crystals. It was still very firm when I removed it from the freezer, but if you let it sit for 20-30 minutes, it’s good to go! I used my go-to vanilla ice cream  recipe and swapped out the heavy cream for the yogurt.

Frozen Yogurt Pie (two methods)
Recipe Type: Ice Cream
Author: Karyn Granrud
Prep time:
Total time:
Serves: 1 pie
Ingredients
  • Pre-Made Graham cracker crust
  • 2 eggs
  • 3/4 C sugar
  • 2 C Full Fat Greek Yogurt (I used plain, but you can use vanilla as well)
  • 1 C whole milk
  • 1 can Lucky Leaf Premium Pie Filling (I used Strawberry Rhubarb)
  • Whipped cream to garnish
Instructions
  1. Whisk the eggs until light and fluffy. Add in the sugar a little at a time until completely blended, about 2 minutes. Add the yogurt and the milk and whisk until smooth.
  2. Transfer the mixture to your ice cream maker and follow the instructions.
  3. When your mixture reaches a soft serve stage, add in half the can of pie filling. When mixed and the your ice cream maker is done, hand mix in half of the remaining pie filling. Reserve about a 1/4 of the can for topping.
  4. Transfer the frozen yogurt to your pie shell, cover, and freeze for a minimum of 4 hours.
  5. Let the pie sit out to soften for 20 minutes, cut and serve with remaining pie filling on top and some whipped cream.

Strawberry Rhubarb Frozen Yogurt Pie is perfect for your summer entertaining!If you don’t have an ice cream maker, you can make this via a no churn style, but I just wasn’t as happy with the result. I was doing a little research and came across a few sites that suggested straining the yogurt overnight to get the water out and that will help with the ice crystal problems. You may want to give that a try and let me know how yours turned out.

Blueberry Frozen Yogurt Pie is perfect for summer. It's a quick and easy no churn way to make a frozen yogurt pie!

I also thought that this no churn recipe had a lot more the yogurt flavor. I thought that the Cool Whip and the pie filling would be sweet enough to counter the yogurt tanginess. I still liked the flavor profile, I just wanted you to know what to expect. I think that because the ice cream maker turned the mixture for almost 45 minutes that it added so much  more air into the ice cream which also continued to break up the yogurt and make it as smooth as possible.

Frozen Yogurt Pie (two methods)
Recipe Type: Ice Cream
Author: Karyn Granrud
Prep time:
Total time:
Serves: 1 pie
Ingredients
  • 1 pre-made Graham Craker Crust
  • 2 C Full Fat Greek Yogurt (I used plain, but vanilla will work as well)
  • 1 container of frozen whipped topping (thawed)
  • 1 can Lucky Leaf Premium Pie Filling (I used blueberry)
Instructions
  1. Whip the yogurt until smooth and creamy, about 3 minutes. Add in half the thawed whipped topping and whip for 1 minute. Fold in the can of pie filling.
  2. Transfer to the pie crust, cover and freeze for at least 4 hours.
  3. Let stand for 30 minutes before serving with the remaining whipped topping.

 Blueberry flavored Frozen Yogurt Pie. What a summertime favorite!

I would NOT consider either of these to be made with low-fat or non-fat yogurt. From my experience over the years making ice cream, the important part is  the milk fat. Besides, the less milk in the yogurt, the more water there is.

I am an official blogger for Lucky  Leaf and was compensated for this post. All opinions are strictly my own. Please follow Lucky Leaf on Facebook, Twitter and Pinterest.

Looking for more Frozen Treats? Here’s a few more to enjoy!

Raspberry Ice Cream Pie with an Ice Cream Cone Crust

No Churn Raspberry Ice Cream Pie

Enjoy your own Homemade Cherry Garcia Ice Cream loaded with fresh sweet cherries and chocolate chunks!

Homemade Cherry Garcia Ice Cream (ice cream maker)

Chocolate, banana, and ricotta cheese all stuffed into this amazing creamy and slightly tart ice cream.

No Churn Chocolate Banana Ricotta Ice Cream

Baked French Toast is made even better with homemade Challah Bread and Strawberry Butter.
Baked Strawberry French Toast
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colleen kennedy

Tuesday 7th of June 2016

Thanks so much for waking us through your testing! I am making frozen yogurt today (in my ice cream maker) actually and attempting to turn it into bark...we shall see how it goes. Both of your pies have gorgeous color!

Karyn Granrud

Wednesday 8th of June 2016

Turn it into bark? So you'll freeze it on a sheet and then break it up? I don't know if making it in an ice cream maker is the way to go because I wanted a softer texture and for bark I'd like you'd want it frozen solid. I'm interested to know how it turned out. Thanks for sharing!

Kirsten/ComfortablyDomestic

Saturday 4th of June 2016

What a difference the ice cream maker made in breaking up the ice crystals in the frozen yogurt. That said, I wouldn't refuse a slice of either of these pies!

Karyn Granrud

Sunday 5th of June 2016

It sure did. I was glad I tried it both ways :)

Angie | Big Bear's Wife

Friday 3rd of June 2016

I'm so in love with that Strawberry Rhubarb one! It's beautiful!

Karyn Granrud

Sunday 5th of June 2016

Me too. I just love pink food anyway :)

Jessica Formicola

Friday 3rd of June 2016

You are giving me motivation to get the ice cream maker out of cabinet! I've never made no churn and After seeing these photos, I'm not sure I will.

Karyn Granrud

Sunday 5th of June 2016

Get it out and get it COLD!! No churn is for emergency purposes only.

Heather | All Roads Lead to the Kitchen

Friday 3rd of June 2016

I don't think I would have thought about churning it before putting it into the crust and freezing it - brilliant! Both of them are beautiful, and love that yogurt and pie filling are the main components.

Karyn Granrud

Sunday 5th of June 2016

It was so easy and so yummy. I'm glad I experimented with churning it because it definitely made the better dessert.