No-Bake Yogurt Pie with Date-Nut Crust

This Greek yogurt pie has a no-bake, 4-ingredient date-nut pie crust and is topped with fresh berries. Delicious and perfect for any summer holiday or party!

Greek Yogurt Pie

Looking for a wholesome, no-bake dessert that feels indulgent but is secretly nourishing? This Greek Yogurt Pie with a no-bake date-nut crust is just the thing. It’s made with a creamy, lightly sweetened vanilla bean Greek yogurt filling and a naturally sweetened crust of dates, walnuts, and almonds. Refreshing, light, and loaded with fiber—then topped with fresh berries for a festive red, white, and blue finish. Perfect for Memorial Day, the Fourth of July, or any summer day.

Why You’ll Love It

When I tested this, I loved it so much I had a hard time not eating the whole pie! Even my husband—who claims he doesn’t like dates—couldn’t stop raving about it. The creamy yogurt filling with the chewy-sweet date-nut crust is just that good.

• No Oven Required: Perfect for warmer days
• Naturally Sweetened: Dates add just the right amount of sweetness to the crust.
• High in Fiber from the date-nut crust and fruit topping
• Festive and Fun: The red, white, and blue colors make it a beautiful, healthier dessert for Memorial Day, July 4th, or Labor Day weekend.
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-fiber, and anti-inflammatory

For more berry desserts that don’t require baking, try this Red, White, and Blueberry Trifle, Strawberries and Yogurt Whipped Cream, and Strawberry No-Bake Cheesecake.

What You’ll Need

Here are the ingredients for this easy no-bake yogurt pie. See the recipe card below for the exact measurements.

• Medjool Dates with pits are best for the crust since you soak the dates first. If you use pitted dates, the water will get inside them, making them watery.
• Nuts: The combo of walnuts and unsalted roasted almonds was my favorite.
• Salt brings out the flavor of the nuts.
• Whole Milk Greek Yogurt is creamy and high in protein.
• Vanilla: Use vanilla bean paste for the best flavor, but vanilla extract also works.
• Orange Zest for a bright citrus note
• Honey for sweetness
• Mixed Berries for a pretty, colorful topping and extra fiber

How to Make a Yogurt Pie

I love not having to turn on my oven in the summer, so this no-bake pie will be on repeat for all my summer events! See the recipe card at the bottom for printable directions.

Soak dates then remove pits

Place dates and nuts in food processor

Process until finely chopped

1. Prep the Dates: Soak the dates in hot water for 15 minutes, then drain and pat dry. Cut them in half and remove the pits.
2. Make the Date-Nut Crust: Put the soaked dates, nuts, and salt in the food processor and pulse until the mixture is finely chopped. It should hold together when you press it between your fingers.
3. Add the Crust to the Pan: Transfer the date mixture to a pie plate sprayed with nonstick cooking spray. Lightly spray your hands or the bottom of a measuring cup with more spray and gently press the crust until it covers the entire pie plate.
4. Make the Yogurt Pie Filling: Mix the yogurt, vanilla, orange zest, and honey in a bowl and spoon it over the crust.
5. Decorate: Place the berries on top of the yogurt. Loosely cover it with plastic wrap and refrigerate for an hour.

Make the yogurt filling

Press date nut mixture into the pie dish

Fill with yogurt filling and chill

Top pie with fresh berries

Variations

• Nuts: Swap walnuts or almonds for pecans.
• Yogurt: Whole milk Greek yogurt will give you the creamiest texture, but you can use reduced-fat if you prefer.
• Citrus: Replace orange with lemon zest.
• Sweetener: Substitute honey with agave or maple syrup.
• Fruit: Use sliced peaches, nectarines, plums, kiwi, or mango instead of berries.

Storage

This Greek yogurt pie is best eaten the day it’s made because it gets watery if it sits too long. So, plan to eat it within 24 hours of making it.

Notes From My Test Kitchen

I’ve made plenty of desserts with Greek yogurt—like these lemon cheesecake cups and yogurt panna cotta—and they always turn out light and delicious. While testing this Yogurt Pie, here are a few tips I picked up along the way:

• Use the thickest Greek yogurt you can find. I like Fage or Stonyfield—they’re much thicker than most other brands. If your yogurt pours out easily when you tilt the container, it’s probably too thin. In that case, I recommend straining it first for the best texture.

• Whole milk Greek yogurt is best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. It’s absolutely worth the extra fat and calories here!

• Want a firmer slice? Try adding 1½ teaspoons of unflavored gelatin—just like I do in my Keylime Yogurt Pie—for a sturdier set.

Yogurt Pie with Date-Nut Crust

7 Cals:251 Protein:7 Carbs:35 Fat:11.5 Fiber:5 Creamy no-bake Greek Yogurt Pie with a vanilla bean filling and naturally sweetened date-nut crust. Light, refreshing, and topped with berries—perfect for summer! Course: Dessert

Prep: 25 minutes minsCook: 0 minutes minsrefrigeration time: 1 hour hrTotal: 1 hour hr 25 minutes mins Print Rate Pin Save Saved! WW Points Yield: 10 servings Serving Size: 1 /10th 1x2x3x

Ingredients

• 15 medjool dates, with the pits*
• ¾ cup walnuts
• ¾ cup unsalted roasted almonds
• ¼ teaspoon kosher salt
• 1 ¼ cups whole milk greek yogurt
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon orange zest
• 2 teaspoons honey
• 1 ½ cups mixed berries, sliced strawberries, raspberries, blackberries, blueberries
• Nonstick cooking spray

Instructions

• Add the dates to a bowl and cover with very hot water. Cover and let sit for 15 minutes. Drain, pat dry, and cut in half, removing the pit.
• Spray a 8-inch pie plate with nonstick cooking spray and set aside.
• Add the soaked dates, nuts, and salt to the bowl of a food processor fitted with the blade attachment. Pulse together until the mixture is finely chopped. The mixture should hold together when pressed between your fingers.
• Transfer the mixture to the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray and gently press the crust out to cover the base and the sides of the pie plate.
• In a medium bowl, mix together the yogurt, vanilla bean paste, orange zest, and honey. Spoon the mixture into the pie plate and smooth into an even layer.
• Arrange the fruit in your desired pattern. Loosely cover with plastic wrap and refrigerate for 1 hour before serving.
• Slice into wedges and use a small offset spatula to remove the slices.

Notes

*I didn’t use pitted dates because the water gets inside the date while soaking and makes it watery **Best served day of (after sitting in the fridge for an hour) or next day. Gets a little watery after the second day. A Few More Notes From Testing:

• Use the thickest Greek yogurt you can find. I like Fage or Stonyfield—they’re much thicker than most other brands. If your yogurt pours out easily when you tilt the container, it’s probably too thin. In that case, I recommend straining it first for the best texture.
• Whole milk Greek yogurt is best. I tested it with fat-free yogurt, but whole milk gives the pie the richest flavor and creamiest consistency. It’s absolutely worth the extra fat and calories here!
• Want a firmer slice? Try adding 1½ teaspoons of unflavored gelatin—just like I do in my Keylime Yogurt Pie—for a sturdier set.

Nutrition

Serving: 1 /10th, Calories: 251 kcal, Carbohydrates: 35 g, Protein: 7 g, Fat: 11.5 g, Saturated Fat: 1.5 g, Cholesterol: 4 mg, Sodium: 40 mg, Fiber: 5 g, Sugar: 28 g