YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST

Yogurt and Blueberry Pie with Granola Crust image

Yield makes one 9-inch pie

Number Of Ingredients 13

For the Crust
1 1/2 cups plain granola
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
For the Filling
1 cup plain yogurt
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
For the Topping
5 ounces (1 cup) blueberries, picked over
Mild honey, such as acacia

Steps:

Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.