Strawberry Frozen Yogurt Pie
Preparation time: 6 hours
Cook time: 30 minutes
- 1 pie pastry (buttery)
- 3 cups frozen vanilla yogurt
- 4 cups strawberry preserves
- 2 tablespoons sugar
- 1 tablespoon water
- 11 cups strawberries (fresh, halved and/or quartered, leave small ones whole)
- Filippo Berio Balsamic Glaze
Press cold pastry over bottom and sides of a 9 in. tart pan with a removable rim and trim the edges so they are even with the top of pan. Chill for 30 minutes.
Meanwhile, preheat oven to 375° F. Place pastry on bottom rack and bake until golden brown, about 25 to 30 minutes. Let cool completely.
Stir frozen yogurt until smooth, then mix in the preserves. Spoon mixture evenly into tart pan and freeze for at least 5 hours.
In a small saucepan, bring balsamic vinegar, sugar, and 1 tbsp. of water to a simmer over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
Remove pie from freezer, top with fresh strawberries and drizzle with balsamic sauce. Be sure to let the pie soften for 5 minutes at room temperature before serving to make slicing easier.
If balsamic sauce gets too thick to drizzle, thin with water.
If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
When making in advance, follow steps 1 thru 3 to make the frozen pie, then store in freezer double-wrapped in plastic wrap for up to 4 days. The balsamic syrup and pie topping should be added just before serving.