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.

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Ingredients

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Directions

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  • 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.)

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  • 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).

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