Strawberry Yogurt Milk Pie full length

Описание: Strawberry Yogurt Milk Pie

A refreshing, lightly sweet, and silky milk pie inspired by fresas con crema and a local strawberry–yogurt ice cream that totally won me over. This version uses freeze-dried strawberries to deliver peak berry flavor year-round — no matter the season. With a creamy, luscious pudding texture and just the right tangy lift, this pie is bright enough for summer and cozy enough for fall and winter gatherings. And like all milk pies… it’s incredibly easy to make!

🧈 Ingredients

For the crust:
1 fully baked cracker or cookie crust
(I used Maria Cookies but any type of cookie or cracker crust)

For the filling:
3 cups (675 g) whole milk
1 cup (227 g) plain yogurt
½ c (40 g) freeze-dried strawberry powder
½ cup (100 g) sugar
2 tbsp (25 g) neutral oil (canola, vegetable, refined avocado, or rice bran work well)
2 large eggs
¼ tsp salt
6 tbsp + 1 tsp (45 g) cornstarch
⅓ cup (100 g) water

To finish:
Lightly sweetened whipped cream (optional)
Fresh strawberries (optional)

👩🏻‍🍳 Instructions

1. Prep the crust
Have a fully baked cracker crumb crust prepared and ready to fill (can be store bought). Set aside.

2. Make the custard base
In a medium pot, whisk together the milk, yogurt, and freeze-dried strawberry powder. Hand blend to thoroughly mix in the strawberry powder.
Taste to make sure you like the flavor and that the strawberry intensity is to your liking.
Whisk in sugar, oil, eggs, and salt.
Make sure to break up the eggs completely — you don't want to see anymore yolk.

3. Cook the custard
Set the pot over medium-high heat. Whisk occasionally to prevent the eggs from scrambling.
In a small bowl, make a slurry by mixing cornstarch with the milk or water.
When the milk mixture starts to steam, pour in the slurry while whisking constantly.
Keep whisking and cooking until the mixture thickens into a pudding-like consistency. This timing will depend on how efficient your stovetop is but once the cornstarch starts to thicken, things will move fast!
Once large bubbles begin to form, whisk vigorously for 1 full minute — this ensures the cornstarch is fully cooked and the bottom doesn’t burn.
The pudding should be thick and smooth — taste a little to make sure there’s no powdery starch texture left.
At this point you can whisk in the optional red food coloring. I highly suggest it because the natural pink of the strawberries oxidized into a browner hue that is less appetizing. I used 4 drops to achieve a nice blush but the quantity needed may vary based on brands.

4. Assemble the pie
Immediately pour the hot pudding into your fully-baked crust. The pudding starts to set very quickly.

5. Finish and serve
Let cool to room temperature, then chill.
Can top with lightly sweetened whipped cream and fresh strawberries.

Enjoy!