This is a special dessert dedicated to my sister, Hanni. Happy birthday! I hope you enjoy this gluten free remake.
This pie pairs a slightly tart filling with a sweet graham cracker crust. If you don’t want your filling tart, use a flavored yogurt, add sugar or even follow the original recipe from Kraft, but be sure to make your crust with gluten free graham crackers.
What you’ll need:
Gluten free graham crackers
Make Graham Cracker crust
Step 1: Preheat oven to 350 degrees.
Step 2: Mix graham cracker crumbs and melted butter together.
Step 3: Press mixture into cupcake pan or cups (I used silicone cupcake baking cups so they are easy to peel out).
Step 4: Place oven and bake for 10 to 12 minutes at 350°.
Step 5: Cool on a rack
Make Strawberry Yogurt Cupcake Filling: In a blender mix 1 pint of plain yogurt, frozen strawberries (how many you use is up to your own discretion), a dash of vanilla.
Add Filling to Graham Cracker Crust
Step 1: When cupcake crust has cooled, pour yogurt filling int0 cupcake cups and place in freezer.
Step 2: When completely frozen, remove from freezer, left soften slightly and enjoy!