Just looking at these photos makes me shed a tear.
Why? Because this pie is allll gone — partially thanks to my family, but mostly because of me. I did this to myself. And now I have to wait until later this summer to make it again. Harrumph.
Until then, let’s talk about why you need to get this nearly no-bake pie into your life. Two words: Caramel yogurt.
I’ll give you a moment to retrieve your jaw from the floor.
Soooo the geniuses of Liberté are soon releasing two new indulgent flavors of yogurt — caramel and cappuccino — and when they asked me to sample them and come up with dessert recipes using the new yogurts I was all “YES HECK YES.” Caramel-flavored yogurt, are you kidding me? Cappuccino yogurt — is this real life? The answer is yes, hallelujah and now let’s all camp out in front of the grocery store until the first shipment of the new yogurts come in. Or, perhaps more realistically/less creepily, keep a keen eye out for them in the yogurt aisle for when they arrive later this summer. Your choice. I won’t tell you which one I’m doing so you don’t think I’m weird and we can stay friends.
Anywho, I promised we’d talk about this pie. Here’s the situation: There’s a chocolate cookie crust that you pre-bake (and that’s the end of the baking for this one!). Then, you top it with a filling of frozen whipped topping, sea salt, sugar and Liberté Méditerranée Caramel Yogurt (uhhhh yeah this definitely tips the scales in favor of indulgence and against health, but YOLO), freeze it until the topping is set, then top it with homemade whipped topping, a drizzle of peanut butter glaze and a sprinkling of peanuts.
I’ll give you another moment to retrieve your jaw from the floor.
Here are a few pro tips for making the most of this magical frozen treat: One, run a sharp, clean knife under hot water and dry it off just before slicing the pie, so you can get pretty/perfect slices. Two, let the pie slices thaw a bit before eating them — that slightly-melted-but-still-cold moment is DA BEST for this pie. And three, don’t feel any guilt if you find yourself compelled to finish the whole thing in one sitting. I mean, someone’s got to eat it before it completely melts, amiright? Ahem.
If you need me, I’ll be in the tent outside my grocery store — I mean, hanging by the yogurt aisle — I mean, waiting patiently at home until I hear word that my salty, caramely, peanut buttery pie dreams can come true again.
P.S. Keep your eyes peeled for a dessert recipe using the cappuccino yogurt — it’s coming soon!
- 1½ cups fine chocolate wafer crumbs (about 30 cookies)
- 2 tablespoons granulated sugar
- Pinch salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 (6 oz) containers Liberté® Méditerranée Caramel Yogurt
- 1 (8 oz) container frozen whipped topping, thawed
- Pinch sea salt
- ¾ cup heavy cream
- 1 tablespoon granulated sugar
- Salted peanuts, for topping
- ⅓ cup powdered sugar
- 2 tablespoons creamy peanut butter
- 2 to 3 tablespoons milk
- Heat oven to 350°F. In a small bowl, stir together cookie crumbs, sugar, salt and melted butter until well combined.
- Press mixture evenly and firmly into the bottom and sides of a 9-inch pie plate. Bake 10 to 12 minutes until set. Cool completely on a cooling rack.
- In a large bowl, stir together yogurt, whipped topping and sea salt until well combined. Pour and spread evenly into pie plate.
- Freeze pie at least 4 hours to set.
- Meanwhile, make the peanut butter glaze: Combine powdered sugar, peanut butter and milk in a small bowl, adding more milk or powdered sugar as needed to create a smooth glaze. Drizzle glaze over frozen pie.
- Combine heavy cream and sugar in a bowl and beat on high speed with a stand mixer or electric hand mixer until stiff peaks form. Spoon whipped cream over pie. Sprinkle with salted peanuts.
- Let pie sit out at least 15 minutes after removing from freezer before slicing.
Liberté Méditerranée Caramel Yogurt will be arriving in stores later summer. Here is a link to Liberté’s product locator to find a retailer near you: http://liberteusa.com/Product-Locator
Disclosure: I received compensation and sample yogurts from Liberté for recipe development purposes. All opinions are my own.