Aunt Beverly's Yogurt and Peach Pie
Graham Cracker Crust
1 1/2 cups crushed graham crackers
3 Tbsp yogurt
3 Tbsp olive oil
2 Tbs brown sugar (white's OK too)
Mix together. Press into pie plate.
4 or 5 peaches, sliced
1 1/2 cups yogurt
3/4 cup brown sugar (white's OK too)
2 tsp vanilla extract or almond extract
Not Peach Season?
Try substituting canned peaches, sliced bananas, or apples. I've never actually done this, but Aunt Bev said these all worked fine.
Placed sliced peaches on the graham cracker crust. In the same bowl you used to mix the crust, mix the remaining ingredients. Aunt Bev always used non-fat yogurt, but I prefer 2% Greek, or even 5% if I'm feeling lavish. Optional: add a handful of slivered almonds to filling or scatter on top. Aunt Bev sometimes dusted the top with cinnamon and/or nutmeg, or a handful of graham cracker crumbs. I sometimes dust the top with cinnamon-sugar.
Bake at 350 F for 40 minutes, cool, then refrigerate for a couple of hours before serving. If it hasn't quite set and company's due soon, you can pop it into the freezer for a half hour or so.