This deliciously tart, lusciously rich pie is so easy to make and welcome all year long—from the holidays, when citrus is at its peak, to the glory days of summer. The crunchy crust is made with our incredible Coconut Spice Homestyle Granola, bursting with high quality oats and crispy coconut. Note: The lemons in the photo are Meyer lemons, but any lemon works well!
2 Tbsp
finely grated Lemon Zest, plus extra for garnish
Blueberries, for garnish
Instructions
Granola Crust
Place granola in a food processor and pulse until small crumbs appear. Add melted butter and process for 1 minute to fully combine.
Lightly spray a 9-inch pie pan with cooking spray. Press mixture into the bottom and up the sides. Chill in the refrigerator while you prepare the filling.
Yogurt Filling
In a medium bowl, beat heavy whipping cream until stiff peaks form.
In a small pot, combine milk and gelatin. Let stand for 1 minute. Next, cook over low heat just until gelatin dissolves, stirring for about a minute and making sure the mixture does not boil. Remove from mixture from the heat.
Place yogurt and gelatin mixture in a medium bowl and whisk to combine. Fold yogurt mixture into the whipped cream with the lemon zest until well combined. Pour into prepared crust. Refrigerate at least 6 hours or overnight. Garnish with blueberries and additional zest and enjoy!
