Frozen greek yogurt blackout pie

Deserts 3567
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  • Servings 10
  • Preparation 180 minutes
  • Calories 0
  • Difficulty easy

This no-bake pie is very easy to make and will keep for over a week in the freezer.

Ingredients

  • 1 sleeve graham crackers (9 standard-size ones; about 5 oz.)
  • ¼ cup old-fashioned oats
  • 2 Tbsp. Dutch-process cocoa powder
  • 2 Tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 6 Tbsp. unsalted butter, melted
  • 4 oz. bittersweet chocolate, coarsely chopped (about ¾ cup)
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 2¼ cups whole-milk Greek yogurt, divided
  • ½ tsp. kosher salt, plus more
  • 3 large egg whites
  • ½ cup (packed) plus 1 Tbsp. light brown sugar, divided

Preparation

  1. Break up graham crackers and transfer to a food processor.
  2. Add oats, cocoa powder, brown sugar, and salt.
  3. Pulse until finely ground, then add butter and pulse until combined. The crust should hold together when squeezed, but break apart when firmly poked with a finger.
  4. Add 1 more Tbsp. melted butter if needed to get crust to come together.
  5. Press crust into bottom and two-thirds of the way up the sides of pie dish in an even layer. Freeze 10 minutes before filling.
  6. Do Ahead: Crust can be made 1 week ahead. Cover with foil and keep frozen.
  7. Melt chocolate and ½ cup oil in a small saucepan over low heat.
  8. Let cool slightly.
  9. Transfer to a large bowl, then add 1½ cups yogurt and ½ tsp. salt and stir to combine.
  10. Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until white and foamy, about 1 minute. With the mixer running, gradually add ½ cup brown sugar, then continue to beat until stiff peaks form, about 3 minutes longer.
  11. Add one-third of meringue to chocolate mixture and fold in thoroughly but gently with a large rubber spatula. Add remaining meringue and fold in until no streaks remain.
  12. Transfer to prepared crust, keeping filling inside edge of crust and mounding into center if needed.
  13. Freeze pie until firm, at least 3 hours.
  14. Combine remaining ¾ cup yogurt, 1 Tbsp. sugar, and a pinch of salt in a small bowl. Dollop yogurt mixture onto pie or onto slices before serving. Drizzle with oil, then sprinkle with cocoa nibs.

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