Yogurt-Plum Pie

yogurt plum pie pumpkin pie slice
Photo: Gentl and Hyers

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.


  • 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


  1. 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.)

  2. 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.

  3. 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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