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Yogurt Pie                     From Desserts, page 128

ASSEMBLE INGREDIENTS & EQUIPMENT
Update note: In place of fructose pictured above, use Sucanat, Rapadura (preferred) or brown sugar or sugar.


STEP #1 
Make graham cracker crust by blending together:

MELTED BUTTER  

 
  
 A PLASTIC BAG WILL FACILITATE CRACKER CRUMBLING
 
 
GRAHAM CRACKER CRUMBS
Sucanat or Rapadura (preferred), or brown sugar or sugar
BLEND TOGETHER

STEP #2  
PAT CRUMBS INTO BOTTOM OF 8" SQUARE BAKE PAN AND CHILL IN FREEZER.

 

STEP #3 
DRAIN, RESERVING JUICE: CRUSHED PINEAPPLE, UNSWEETENED


STEP #4 
BLEND TOGETHER AND LET STAND 5 MINUTES TO SOFTEN:

DRAINED PINEAPPLE JUICE
UNFLAVORED GELATINE


STEP #5  
TO DISOLVE GELATINE BRING JUICE-GELATINE MIXTURE TO A BOIL OVER MEDIUM-LOW HEAT, STIRRING CONSTANTLY WITH WIRE WHISK: REMOVE FROM HEAT AND BLEND IN THOROUGHLY:

HONEY


STEP #6  
BLEND TOGETHER WELL IN MIXING BOWL WITH WIRE WHISK:
YOGURT
VANILLA EXTRACT
RESERVED CRUSHED PINEAPPLE
DISSOLVED GELATIN AND HONEY
MEDIUM SHRED COCONUT, UNSWEETENED, OPTIONAL
COCONUT EXTRACT, OPTIONAL (ADD WITH COCONUT)


STEP #7  
POUR INTO GRAHAM CRACKER CRUST AND CHILL IN REFRIGERATOR UNTIL SET.


STEP #8  
TO SERVE SCORE INTO SERVINGS AND GARNISH EACH

WITH GRAHAM CRACKER CRUMBS OR
WITH KIWI FRUIT AND 1/2 STRAWBERRY

 
WHY WOULD JUST ONE PIECE BE LEFT OVER JUST FOR YOU? 

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