Say hello to Poppy Pie! This delightful treat is a gluten-free twist on the classic cheesecake, with a light and fresh texture that will leave you wanting more. This pie is not only delicious but also super easy to make. Made with Greek yogurt instead of cream cheese, Poppy Pie is not only a healthier option, but also a delicious treat.
They served this at a resort in Greece, where I was staying. The head chef was kind enough to give me the recipe and now I am going to share it with you.
I prefer adding a digestive biscuit crust or graham cracker crust to Poppy Pie. If you prefer a gluten-free option, you can choose gluten-free biscuits or crackers for the crust. However, if you’re looking to reduce the calorie content, you have the option to skip the crust altogether and focus on making the delicious filling. Simply omit the crust preparation step and follow the instructions to bake the filling as described.
The Freshness of Greek Yogurt
While traditional cheesecakes are typically made with cream cheese, Poppy Pie takes a lighter approach by using Greek yogurt as its main ingredient. Greek yogurt not only adds a tangy and refreshing flavor but also lends a creamy and smooth texture to the pie. It’s a healthier alternative that doesn’t compromise on taste.
How to make Poppy Pie
- Start by crushing the digestive biscuits. To create the crust, either use a food processor to pulse the biscuits until they are finely ground or place the biscuits in a ziplock bag and use a rolling pin to crush them into fine crumbs.
- Transfer the crumbled biscuits to a non-stick spring-form pan 25 cm (10 in).
- Melt the butter and pour it over the crumbled biscuits.
- Use a spoon to combine the melted butter with the biscuit crumbs.
- Finally press the mixture firmly along the pan to form the crust. Set aside.
- Preheat oven 170° C (338°F)
- Start by whisking together yogurt and milk until well combined.
- Then add all the remaining ingredients and mix well.
- Pour the filling into the spring-form pan with the pie crust. Alternatively, if you’re making the option without the crust, pour the filling directly into a non-stick 25 cm (10 in) spring-form pan.
- Allow the pie to cool completely on the bench before placing into the refrigerator.
- Refrigerate for at least 1.5 – 2 hours before serving.
- Serve the pie as is or with some fresh berries.
Poppy Pie is best enjoyed chilled, allowing the flavors to meld together and the pie to achieve its desired consistency. Each bite offers a refreshing combination of tangy Greek yogurt and a delightful crunch from the poppy seeds.
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When you try it, I would love to hear your comments.