Frozen Blueberry Coconut Yogurt Pie

This Frozen Blueberry Coconut Yogurt Pie recipe is perfect for spring and summer celebrations. And it could not be easier to make!

Frozen Blueberry Coconut Yogurt Pie Recipe | shewearsmanyhats.com

When the warmer weather sets in we try to make an effort to slim down some recipes to offset all of the celebrations and potlucks that pop up over the season. Cookouts, picnics, family reunions, Memorial Day, 4th of July are just a few of the spring and summer celebrations that involve tasty food which isn’t always the lightest fare. To balance things out a bit here is a lighter Frozen Blueberry Coconut Yogurt Pie recipe perfect for those warmer occasions.

This Frozen Blueberry Coconut Yogurt Pie is super easy pie making. A few simple ingredients, plus a few simple steps results in a few simple calories (approximately 300 calories for 1/8 of a pie). Plus it is a terrific dessert option for a entertaining as it can be made way in advance, then thawed in the fridge until your desired consistency is reached before serving.

Frozen Blueberry Pie Recipe

As you may recall, I mentioned how this yogurt pie is simple. It is pie, after all. (Easy as pie, and all of that.) The overall pie making process is basic: combine toasted coconut with yogurt until incorporated, pour it all into a prepared graham cracker crust, then top it off with fresh or frozen blueberries, cover and freeze until desired firmness. Super simple, see?

Frozen Blueberry Coconut Yogurt Pie Recipe | shewearsmanyhats.com

You will be able to whip this tasty pie up in no time, so you can get on with other important things, like the laundry? Or perhaps a good book instead? It is a free country after all. The laundry can wait for another day.

Frozen Blueberry Coconut Yogurt Pie Recipe | shewearsmanyhats.com

More easy dessert recipes for spring and summer you will enjoy:

Frozen Blueberry Coconut Yogurt Pie

This delightful frozen pie is light and easy and perfect for a summer occasion.

Ingredients:

  • 1 cup toasted coconut
  • 3 cups vanilla greek yogurt
  • 1 cup fresh blueberries, washed and dried
  • 1 prepared graham cracker pie crust

Directions:

  1. Combine toasted coconut with the yogurt.
  2. Evenly spread mixture into prepared graham cracker crust, top with fresh blueberries.
  3. Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

Originally posted July 12, 2012.