Ingredients

The following ingredients have 8 Servings
  • 1 box graham crackers
  • 6 tablespoons butter (softened)
  • 1 pint (or 2 cups, heavy cream (or whipping cream))
  • 2 teaspoons honey (optional)
  • 1 teaspoon vanilla extract
  • 2 cups Stonyfield strawberry yogurt
  • 1 cup fresh strawberries (de-stemmed and quartered, for garnish)

Instruction

  • Add the graham crackers to a food processor and pulse until you get a fine crumb. Then, add the softened butter and pulse until fully combined.
  • Press the graham cracker mixture into a pie plate in an even layer.
  • Combine the cream and honey in a bowl, and beat on high with an electric mixer or stand mixer until stiff peaks form, about 2-3 minutes, watching closely to make sure you don't overbeat the cream and cause any lumps to form.
  • Fold the vanilla extract and yogurt into the whipped cream, taking care not to deflate the whipped cream.
  • Pour the filling into the graham cracker crust, then refrigerate for 4 hours.
  • After 4 hours, remove the pie from the fridge, slice, and serve!