This No-Bake Cherry Pie Has a Secret: It’s Made With Yogurt

Pie for breakfast?

Honestly, I’m not here to stop you.

This no-bake cherry yogurt pie sits somewhere between dessert and breakfast, which is probably why it’s so easy to love. You get a crunchy granola crust, a creamy vanilla yogurt filling, and sweet cherries on top.

And the best part is that you don’t need to turn on the oven.

The hardest part of this recipe is remembering to put the coconut milk in the fridge the night before.

After that, it’s mostly mixing, chilling and waiting.

Unfortunately, the waiting part takes longer than the making part.

Why You’ll Love This Pie

No baking required

No oven. No complicated baking techniques. No worrying about whether the crust is burnt.

Just assemble it and let the refrigerator do the work.

It’s creamy without heavy cream

The coconut cream creates a rich, fluffy texture, while vanilla yogurt keeps the filling light and tangy.

Together, they make a filling that feels much more indulgent than a regular yogurt bowl.

The granola crust is the best part

Instead of making a traditional pie crust, we’re using granola and melted coconut oil.

It gives you that crunchy, slightly sweet base without having to make dough from scratch.

Ingredients

Full-fat coconut milk. Refrigerate the can overnight so the thick coconut cream separates from the liquid. Don’t shake the can before opening it.

Granola. Choose a granola without dried fruit. Coconut is completely fine, but raisins and cranberries can make the crust harder to work with.

Coconut oil. Melted coconut oil binds the granola together and helps the crust firm up in the refrigerator.

Vanilla. A little vanilla brings out the flavor of the creamy filling.

Maple syrup. Adds a touch of natural sweetness to the coconut cream.

Vanilla yogurt. This is the main ingredient in the filling and gives the pie its creamy, tangy texture.

Jarred cherries. Look for cherries that aren’t packed in heavy syrup. Check the ingredient list and, ideally, choose a jar where cherries are listed before added sugar.

How To Make Cherry Yogurt Pie

1. Prepare the coconut milk

Place the unopened can of full-fat coconut milk in the refrigerator overnight.

This allows the coconut cream to separate from the coconut water.

When you’re ready to make the pie, don’t shake the can.

Open it carefully and scoop the solid coconut cream from the top.

Save the remaining coconut water for a smoothie or another recipe.

2. Make the crust

Add the granola and melted coconut oil to a food processor.

Pulse until you have fine crumbs.

Transfer the mixture to a 9-inch pie pan and press it firmly across the bottom and up the sides.

Place it in the refrigerator for about 15 minutes, or until firm.

3. Make the filling

Add the coconut cream, vanilla and maple syrup to a large bowl.

Using a hand mixer, beat everything on high until soft peaks form.

It should look similar to whipped cream.

4. Add the yogurt

Gently fold the vanilla yogurt into the whipped coconut cream.

Don’t overmix it.

You want to keep as much of that light, fluffy texture as possible.

5. Assemble the pie

Pour the yogurt mixture into the chilled granola crust.

Smooth out the top and cover loosely.

Refrigerate for at least 6 hours, or preferably overnight.

6. Add the cherries

Right before serving, spoon the cherries over the top.

Slice and serve cold.

And yes, you can have it for breakfast.

I’m not making the rules.

A Few Tips

Don’t shake the coconut milk. You want the thick cream separated from the liquid.

Use full-fat coconut milk. It gives the filling the richness and structure needed for the pie to set properly.

Check your cherries. Avoid cherries packed in heavy syrup if you want to keep the pie from becoming overly sweet.

Give it enough time to chill. Six hours might sound excessive for a recipe that takes minutes to prepare, but the filling needs that time to firm up properly.

How To Store It

Keep the pie covered in the refrigerator and serve cold.

For the best texture, keep the cherries separate until you’re ready to serve if you’re making the pie ahead of time.