Recipe: Frozen Yogurt Pie with Boozy Blueberries
Summer desserts should feel easy and carefree, but that doesn’t mean they should be thoughtless. Sure, there are nights when reaching into the freezer for that pint of ice cream is just the thing to top off a hot, steamy night. But sometimes, something just a little more fancy, that involves just as little effort, feels more appropriate. This pie is the answer. Made with a few store-bought ingredients, it comes together fast yet still feels elegant.
Boozy Blueberries for the Win
Fresh seasonal fruit drops this dessert firmly in summer territory. But while juicy blueberries are lovely all on their own, they wouldn’t mind taking a swim in a bit of Grand Marnier — it’s summer after all, and they want to have a little fun too.
Macerating them with a splash of the orange-flavored liqueur and a sprinkling of sugar draws out their natural sweetness and makes them slightly jammy and even more wonderful. Tuck them underneath and spoon them over this simple pie made with store-bought frozen yogurt and graham cracker crust, and you’ve got one fast-and-fancy dessert to top off the night.
Frozen Yogurt Pie with Boozy Blueberries
Makes8 to 10 servings
- 1 pint
blueberries (about 2 cups), divided
- 3 teaspoons
Grand Marnier, divided
- 2 teaspoons
granulated sugar, divided
(9-inch) ready-to-use graham cracker crumb crust
- 2 pints
vanilla frozen yogurt, slightly softened
Combine 1 cup of the blueberries, 1 teaspoon of the Grand Marnier, and 1 teaspoon of the sugar in a small bowl. Mash with a fork or potato masher until the mixture is almost sauce-like, but still chunky.
Spread the mashed blueberries evenly in the pie crust. Top with the softened frozen yogurt and spread it out in an even layer. Cover with plastic wrap and freeze until firm, at least 3 hours or overnight.
Toss the remaining 1 cup of blueberries, remaining 2 teaspoons Grand Marnier, and 1 teaspoon sugar together in a small bowl. Let the mixture macerate while the pie stands at room temperature for 10 minutes. Serve slices with a spoonful of the boozy blueberries on top.
- Non-alcoholic substitution: To make this recipe booze-free, use orange juice instead of Grand Marnier.
- Storage: Cover and freeze any remaining pie for up to 1 week. The boozy blueberries can be kept in the refrigerator for up to 3 days.
- Food styling by Barrett Washburne