Chocolate Covered Strawberry Greek Yogurt Pie
Healthier ingredients like almonds, oats, greek Yogurt, and honey come together to make this simple anytime pie.
Ingredients
Crust
- 1 cup almond meal*
- 1 cup oat flour*
- 1/4 cup softened coconut oil or butter
- 3 Tablespoons cocoa powder
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- a pinch of salt
Filling
- 2 cups full-fat Greek yogurt
- 1/4 cup + 2 Tablespoons cocoa powder
- 1/4 cup + 2 Tablespoons raw honey**
- 1/2 teaspoon vanilla extract
- 1 pint strawberries sliced (for topping)
- 2 Tablespoons chocolate chips melted in the microwave (for topping)
Instructions
For Crust
- 1. Preheat oven to 350 degrees Fahrenheit.
- 2. In a bowl, combine all crust ingredients with a wooden spoon or your hands until thoroughly mixed.
- 3. Press into an 8-inch tart pan or pie plate.*** Bake for 15 minutes, and let cool completely before adding filling.
For Filling
- 1. Whisk all filling ingredients together in a large bowl until thoroughly combined.
- 2. Pour into cooled crust and spread with a spatula. Cover with sliced strawberries and drizzle with melted chocolate.
- 3. This pie can be eaten immediately, as the filling doesn't need and time to set. It can also be made ahead and stored in the refrigerator until ready to serve. Pie is best if eaten within 2-3 days, as the berries will start to soften and loosen up the yogurt filling.
Notes
*I buy almond meal and oat flour at Trader Joe's in the baking aisle, but both can be found in most major grocery stores. If you are out of either or have trouble finding them, you can make your own at home by grinding them separately in a food processor or high-speed blender.
**I like the rich, floral sweetness of honey in this pie. You can substitute another liquid sweetener, just taste and add more to get to your desired sweetness.
***I used a 10-inch tart pan because my 8-inch one was nowhere to be found. I would have preferred a slightly thicker pie, thus I recommended an 8-inch pan for the recipe. If you also have a larger tart pan, know that it will make a thinner pie like the one pictured.
**I like the rich, floral sweetness of honey in this pie. You can substitute another liquid sweetener, just taste and add more to get to your desired sweetness.
***I used a 10-inch tart pan because my 8-inch one was nowhere to be found. I would have preferred a slightly thicker pie, thus I recommended an 8-inch pan for the recipe. If you also have a larger tart pan, know that it will make a thinner pie like the one pictured.