“The homemade pie has been under siege for a century, and surely its survival is endangered.” ― Janet Clarkson, Pie

HAPPY NATIONAL PIE DAY! (January 23; I’m late)
Since Monday was National Pie Day, I thought I would share an easy pie recipe with you. The first is a yogurt pie that my mother made for us all the time as children. My step-father was a brittle diabetic so she had to be careful with the sweet treats she made for us. This recipe was approved by his diabetic nutritionist as suitable for him.


 Yogurt Pie


 1 container of fruit on the bottom yogurt, any flavor you like
 1 8oz. container of whipped topping, you can choose which type you prefer since there are so many available now
 1 graham cracker crust, you can buy or make your own using the recipe at the bottom 
 Mix the yogurt and whipped topping together gently, but thoroughly. Spoon the mixture into the crust and smooth the top. Refrigerate for at least 6 hours. Serves 8.


 Graham Cracker Crust


 1 ½ cup of graham cracker crumbs; about 12-14 whole graham crackers finely crushed
 ¼ cup of sugar
 8 tbsp. of butter; melted
 Put graham cracker crumbs and sugar in a bowl and stir with a fork. Add the butter and stir until crumbs are moistened. Pour the crust mixture and then pat and press the crumbs all around the pie plate until evenly disbursed. I use a measuring cup to help me press it firmly in place. Keep the edges even with the top of the pie plate. Place in a 350˚ oven for 8-10 minutes. Watch it carefully to prevent it from getting to dark. Allow to cool completely before adding filling.