Light and refreshing, this is a wonderful pie that is versatile in taste when you change the type of fresh fruit you choose for the topping. Strawberries and blueberries are especially yummy.  

• 10 graham crackers
• ¼ cup raw almonds
• 3 tablespoons oil, vegan butter or apple juice 
• 1 tablespoon honey or agave nectar
• Yogurt filling (below)    
• 1 cup fresh strawberries, sliced or your choice fresh fruit  

Preheat oven to 350°F (175°C).  Combine graham crackers and almonds in food processor. Drizzle in oil, mixing thoroughly. Add a tablespoon of honey or agave nectar. Make sure you do not get mixture too wet or too dry.

Add a little at a time. Press crust mixture into a 9” pie plate or pan. Bake 15 minutes or until crust is lightly brown and let cool and chill before filling.

Make yogurt filling (see recipe below).  Pour yogurt filling into chilled crust. Return to refrigerator for at least 3 hours, or until set.  Create a topping for pie by mixing strawberries (or other fruit) with 1 teaspoon of honey or agave nectar. The fruit tends to get too juicy if you add it to the top of the whole pie, so it generally works best to top each slice of pie individually with the fruit when serving. In those circumstances where the whole pie will be eaten immediately and presentation is important, the fruit topping can be poured over the top of the pie before serving.

Yogurt Pie Filling  

• 1 cup plain yogurt, soy or coconut milk
• 8 ounces non-dairy cream cheese softened
• ¼ cup sugar
• 1 tablespoon honey or agave nectar 
• 2 teaspoons vanilla extract

Mix yogurt, cream cheese, sugar, honey and vanilla until very smooth. Add additional sugar if desired.