Yogurt-Plum Pie

Name: Yogurt-Plum Pie
Ingredients: Graham Crust; 2 cups whole-milk Greek yogurt; 0.5 vanilla bean, seeds scraped and reserved; 0.5 teaspoon finely grated lemon zest; 0.25 cup (½ stick) unsalted butter, melted; 4 large egg yolks; 1 cup sugar; 0.25 cup all-purpose flour; 0.25 teaspoon salt; 1 cup Plum Vanilla Jam , or best-quality store-bought plum jam

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on December 13, 2018

yogurt plum pie pumpkin pie slice — Photo: Gentl and Hyers

Servings:

10

A tart, jewel-toned plum jam tops this creamy dessert, supplying a lovely contrast in flavor and color. The yogurt filling has hints of vanilla and lemon zest. Graham crust made with whole-wheat flour rather than ground crackers is an earthy but faintly sweet backdrop.

Ingredients

Graham Crust
2 cups whole-milk Greek yogurt
½ vanilla bean, seeds scraped and reserved
½ teaspoon finely grated lemon zest
¼ cup (½ stick) unsalted butter, melted
4 large egg yolks
1 cup sugar
¼ cup all-purpose flour
¼ 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).