A cool, creamy make-ahead dessert. A honey-sweetened graham crust holds a tangy frozen yogurt filling, all drizzled with pure ALSHIFA Black Forest honey and crowned with fresh fruit. Light, refreshing, and beautiful on the table.
Yield: Makes 8 servings
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup ALSHIFA Black Forest Honey
For the Filling
- 1/2 cup heavy cream
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons ALSHIFA Black Forest Honey
- 1/2 teaspoon vanilla bean paste or vanilla extract
For Garnish
- Fresh fruit (optional)
- ALSHIFA Black Forest Honey, for drizzling
Directions
Make the Crust
- Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, melted butter, and ALSHIFA honey until well combined.
- Firmly press the mixture into the bottom of a 9-inch pie pan. Bake 14–16 minutes, until deep golden brown, then transfer to a rack to cool completely.
Make the Filling
- In a mixing bowl, beat the heavy cream on medium-high until soft peaks form. Add the yogurt, honey, and vanilla, and beat until well combined.
- Spread the filling evenly into the cooled crust. Cover and freeze at least 4 hours, or up to 3 days.
To Serve
Let the pie stand at room temperature for 20 minutes to soften slightly. Garnish with fresh fruit, then slice and serve drizzled with ALSHIFA honey.
