Best Peach Mango Yogurt Pie Recipes

PEACH MANGO PIE

Steps:

• In a bowl, mix together the flour and salt. Add in the butter and shortening. Cut the butter and shortening together with flour using a fork or pastry cutter. You will want to make sure to press out and cut any large chunks.
• Slowly add in the water a tablespoon at a time, mixing with a wooden spoon in between each addition. With lightly floured hands, knead the flour mixture until a soft dough forms. Roll into a ball and divide into two. Wrap both sections in plastic wrap and chill for at least 2 hours.
• While the dough is chilling, prepare your pie filling. Start by peeling your fresh fruit and thinly slicing. Place all the sliced fruit into a medium sized mixing bowl. Add the sugar, 2 tablespoons of flour and ground spices. Mix to evenly coat the fruit. Cover with plastic wrap and set aside.
• 4. After chilling your dough, unwrap a single dough ball first and place on a lightly floured surface. With a rolling pin, gently roll out the dough until it reaches roughly 12 inches in diameter. Gently place within a pie dish.
• Uncover the filling and squeeze 1 tablespoon of fresh lime juice over the fruit. Pour the pie filling into the center of the pastry crust lined pie dish.
• Repeat with rolling out the second ball of dough. Place over the top of the filled pie and make a few slits with a knife. Trim off any excess dough and press the edges together with a fork.
• Lightly brush the top layer of the pie dough with the egg white and sprinkle with a dusting of sugar on top.
• Cover the edges of the pie with cut pieces of foil (this helps prevent the crust from browning too quickly). Bake in a preheated oven at 375 degrees Fahrenheit for 35-40 minutes, or until the crust is slightly browned.
• Remove from the oven and let rest for 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.

PEACH MANGO YOGURT PIE

Steps:

• Make your favorite 9 inch graham cracker pie crust. Bake & cool.
• Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
• Stir in remaining 2 cartons of yogurt.
• Fold in mango pieces.
• Incorporate whipped topping.
• Spread in prepared crust, cover & freeze for 3-4 hours.
• Let thaw at room temperature for 15 minutes before slicing.
• **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

PEACH YOGURT PIE

Steps:

• In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
• In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
• Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
• Combine peach slices & jam in a small bowl.
• Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .