Frozen Strawberry-Yogurt Pie

This frozen strawberry-yogurt pie is the dessert equivalent of a beach umbrella, cool, sweet, and exactly what you want when the kitchen is too hot to think. Vanilla yogurt and whipped topping fold together into a light, creamy base, then sweetened strawberries get folded through for that fresh-fruit ice cream effect.

Three ingredients in the filling and 10 minutes of active work make this one of the most efficient party desserts you’ll ever pull off. The freezer does all the real labor, transforming the silky mixture into something that slices like a frozen cheesecake but eats like sherbet. The whipped topping keeps the texture from going rock-solid, an issue with straight yogurt-based frozen pies.

The 30-minute fridge thaw before serving is the difference between a clean slice and a chisel-and-hammer situation. Move it from freezer to fridge before sitting down to dinner, and by dessert time it’s perfect. Two graham cracker crusts means this recipe makes two pies, so freeze one for next week or give it to a neighbor.

Kitchen Tips

• Use full-fat vanilla yogurt for the creamiest texture, low-fat tends to ice up faster.
• Drain a tablespoon or two of liquid from the thawed strawberries before folding in to keep the filling from weeping.
• Cover with plastic wrap touching the surface before freezing to prevent freezer burn.
• Slice with a hot knife dipped in warm water for clean wedges through the frozen filling.

Variations

• Substitute fresh sliced peaches and peach yogurt for a stone-fruit version.
• Use Greek yogurt for a tangier, denser filling that’s higher in protein.
• Top with a layer of strawberry preserves before freezing for an extra fruit-forward finish.