Frozen greek yogurt blackout pie
Deserts
3402
- 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
- Break up graham crackers and transfer to a food processor.
- Add oats, cocoa powder, brown sugar, and salt.
- 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.
- Add 1 more Tbsp. melted butter if needed to get crust to come together.
- 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.
- Do Ahead: Crust can be made 1 week ahead. Cover with foil and keep frozen.
- Melt chocolate and ½ cup oil in a small saucepan over low heat.
- Let cool slightly.
- Transfer to a large bowl, then add 1½ cups yogurt and ½ tsp. salt and stir to combine.
- 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.
- 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.
- Transfer to prepared crust, keeping filling inside edge of crust and mounding into center if needed.
- Freeze pie until firm, at least 3 hours.
- 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.
