Aunt Beverly's Yogurt and Peach Pie
Graham Cracker Crust
1 1/2 cups crushed graham crackers
2 tsp unsweetened cocoa (optional)
3 Tbsp yogurt
2 Tbs sugar
Mix together. If it's a little dry, add more yogurt or a little cooking oil. Press into pie plate.
2 or 3 large peaches, sliced
1 1/2 cups yogurt
3/4 cup sugar
1 tsp vanilla extract or almond extract
Slice fresh peaches to line bottom. (Canned peaches or sliced apples can also be used.) In the same bowl you used to mix the crust, mix the remaining ingredients. I substitute brown sugar for the white, which gives it that nice caramel color. Aunt Bev always used non-fat yogurt, but I prefer 5% Greek, and I double the vanilla in all my baking. 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.
Bake at 350 for 40 minutes, cool, and refrigerate for a couple of hours before serving. Rich never lets me complete that last step.