Recipe: Frozen Greek Yogurt Blackout Pie

By Chris Morocco

Recipe: Frozen Greek Yogurt Blackout Pie

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Frozen Greek Yogurt Blackout Pie

Serves: 8 - 10




1 sleeve graham crackers (9 standard-size ones)

1/4 cup old-fashioned oats

2 tablespoons Dutch-process cocoa powder

2 tablespoons light brown sugar

6 tablespoons unsalted butter, melted

1 teaspoon Kosher salt

Filling & assembly

3/4 cup bittersweet chocolate, coarsely chopped

1/2 cup extra-virgin olive oil, plus more for drizzling

2¼ cups whole-milk Greek yogurt, divided

1/2 teaspoon Kosher salt, plus more

3 large egg whites

1/2 cup & 1 tablespoon light brown sugar, divided

Cocoa nibs (for serving; optional)


Method - Crust

  1. Break up graham crackers and transfer to a food processor. Add oats, cocoa powder, brown sugar, and salt. (Alternatively, you can finely crush graham crackers in a medium bowl with a smaller bowl into very fine crumbs, then combine with remaining ingredients. The oats can be pulverized with a spice mill or mortar and pestle.) Pulse until finely ground, then add butter and pulse until combined. The crust should hold together when squeezed, but break apart when firmly poked with a finger. Add 1 more tablespoon. melted butter if needed to get crust to come together.
  2. Press crust into bottom and two-thirds of the way up the sides of pie dish in an even layer. Freeze 10 minutes before filling.

*Crust can be made 1 week ahead. Cover with foil and keep frozen.

Method - Filling & assembly

  1. Melt chocolate and ½ cup oil in a small saucepan over low heat. Let cool slightly. Transfer to a large bowl, then add 1½ cups yogurt and ½ teaspoon salt. Stir to combine.
  2. Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until white and foamy (about 1 minute). With the mixer running, gradually add ½ cup brown sugar, then continue to beat until stiff peaks form (about 3 minutes more). Add one-third of meringue to chocolate mixture and fold in thoroughly but gently with a large rubber spatula. Add remaining meringue and fold in until no streaks remain. Transfer to prepared crust, keeping filling inside edge of crust and mounding into center if needed. Freeze pie until firm, at least 3 hours.
  3. Combine remaining ¾ cup yogurt, 1 tablespoon sugar and a pinch of salt in a small bowl. Dollop yogurt mixture onto pie or onto slices before serving. Drizzle with oil, then sprinkle with cocoa nibs (if using).

*Pie can be made 1 week ahead. Cover and freeze. Yogurt topping can also be made 1 week ahead. Cover and chill.


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