Get ready for a sweet springtime treat that’s bound to become a staple in your household. Our No-Bake HuckleBlueberry Granola Pie blends bursts of juicy blueberries, crunchy granola, and creamy yogurt, creating the perfect combination of flavor & texture. With just a handful of simple ingredients, our signature HuckleBlueberry Granola Pie is as easy to make as it is enjoyable to eat. The best part? There’s no oven required! Read on to get the juicy details for this ripe and juicy dessert!
What You’ll Need…
For the pie…
- 2 c. plain vanilla yogurt
- 8 oz. whipped topping
- 4 tbsp. blueberry preserves
- 1 c. blueberries
- 1 c. crunchy HuckleBlueberry Granola
- 2-ingredient Remy’s Graham pie crust*
For the 2-ingredient Remy’s Graham pie crust…
- 8 1-oz packages of Remy’s Grahams
- 6 tablespoons butter, softened
What You’ll Do…
For the Pie…
- In a medium bowl, add the yogurt and whipped topping. Fold the ingredients together. Add the 4 heaping tablespoons of blueberry preserves on top of the mixture. Use a butter knife and swirl the preserves into the yogurt mixture. Pour the mixture into the Remy’s Grahams crust.
- Layer the fresh blueberries on top of the pie & sprinkle with a generous handful of HuckleBlueberry Granola on top.
- Cover the pie with plastic wrap and place in the freezer for 2 hours or in the refrigerator for 4 hours or overnight.
For the Remy’s Grahams Crust…
- Place the Remy’s Grahams into a food processor and pulverize until you have a fine powder (no chunks).
- Add the butter and pulse the food processor until the Remy’s Grahams crust comes together in a flaky, slightly-crumbly dough.
- Spoon the dough into a pie pan. Working the dough along the bottom of the pan and up along the sides, form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
