Yogurt Custard Pie



Looking for a high protein, nutrient dense tasty treat? Something that could be a snack, a dessert, or even breakfast? Look no further than my Yogurt Custard Pie - a creation which evolved from a "Brown Sugar Yogurt Tart" that I used to make for my family from Vegetarian Cooking for Everyone by Deborah Madison. The rich yellow color comes from the amazing eggs I picked up at the Santa Monica Farmer's Market today. Yogurt Custard Pie has a delicious tartness and a satisfying mouth feel. And it's good for you.


If you are pregnant and taking Dr. Brewer's Pregnancy Diet into consideration, you're checking off boxes for Dairy, Eggs, Whole Grains/Carbohydrates and Healthy Fats. Add some fresh or frozen berries and you can check off the Vitamin C box, too. However, you don't need to be pregnant or lactating to savor this scrumptious and nutritious pie. Enjoy!


Oatie Nut Crust:

½ cup oats (flakes, not steel cut)

½ cup walnuts or pecans (you could toast them if you want more flavor, but I am too impatient)

¾ cup flour (I like whole wheat pastry or sprouted whole wheat)

½ teaspoon salt

1 tablespoon turbinado, brown or date sugar (optional)

2 dates (dried) cut in small pieces

6 tablespoons very cold unsalted butter

cold water


Whirl the oats, nuts, flour, salt and sugar in a food processor until a course meal. Add the pieces of date (scatter around the bowl of the processor so they are not all lumped together) and use the pulse feature to blend the dates to smaller pieces in the flour mixture. Add the butter and pulse until coarse moist meal. Add water a tablespoon at a time (start with one, you may not need more than one or two) so that mixture comes to together more and can stick together. Press mixture into 9 in pie plate. Put into freezer or refrigerator while preparing the filling. (Not over night unless it’s made of a material that won’t crack if put cold into a hot oven! I use a glass pan that’s in the freezer for just 30 minutes which firms up the crust, but the plate doesn’t get cold enough to crack).



Yogurt Custard Filling:

3 cups whole milk Greek yogurt (or one 32 oz container)

½ cup date sugar or brown sugar (I use date sugar from Trader Joe’s, but it is less sweet, so use brown sugar if you need more sweetness, or increase the amount)

2 whole eggs

2 egg yolks (save the whites to use for "Coconut Cookies")

1 ½ teaspoon vanilla extract


Preheat oven to 350 degrees.


Place the Greek yogurt in mixing bowl. Add the date sugar, stir and let stand until sugar dissolves (about 5 -10 minutes ). Add the eggs and mix thoroughly. Add the vanilla and stir. Pour into the pie plate with the Oatie Nut Crust. Place in oven. Bake for 35 - 40 minutes, or until just set in the center.


We like to cool it and then place in the refrigerator. The family likes it cold, but it could be eaten warm, too. Bon appétit!


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