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Gallery Yogurt-Plum Pie Credit: Gentl and Hyers Recipe Summary Servings: 10
Ingredients Ingredient Checklist Graham Crust 2 cups whole-milk Greek yogurt 1/2 vanilla bean, seeds scraped and reserved 1/2 teaspoon finely grated lemon zest 1/4 cup (1/2 stick) unsalted butter, melted 4 large egg yolks 1 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 cup Plum Vanilla Jam, or best-quality store-bought plum jam
Gallery Yogurt-Plum Pie Credit: Gentl and Hyers
Recipe Summary Servings: 10
Gallery
Yogurt-Plum Pie Credit: Gentl and Hyers
Yogurt-Plum Pie
Credit: Gentl and Hyers
Yogurt-Plum Pie
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- Graham Crust 2 cups whole-milk Greek yogurt 1/2 vanilla bean, seeds scraped and reserved 1/2 teaspoon finely grated lemon zest 1/4 cup (1/2 stick) unsalted butter, melted 4 large egg yolks 1 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 cup Plum Vanilla Jam, or best-quality store-bought plum jam
Directions
Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
Stir yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).
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All Reviews for Yogurt-Plum Pie
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All Reviews for Yogurt-Plum Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
