Poppy pie
This is a fresh, light and a different kind of cheesecake.
Ingredients
Pie crust
- 180 g Digestive biscuits or graham crackers (6 .3oz) (about 12 biscuits)
- 85 g Butter, melted (3 oz)
Filling
- 800 g Greek yogurt (1.76lb)
- 200 g Milk (7fl.oz) 2% fat
- 300 g Sugar (10.6 oz) White
- 80 g Corn starch (2.8oz) Maizena
- 40 g Poppy seed (1.4 oz)
- 2 tsp Vanilla extract or Vanilla powder
- ½ tsp Salt
Instructions
Pie crust
- 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 zip-lock bag and use a rolling pinto 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.
- Press the mixture firmly along the pan to form the crust. Set aside.
Filling
- 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) springform pan.
- Bake for 45-55 minutes until you achieve a light golden color.
- 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.
Notes
With the crust, Poppy Pie has around 399 calories per serving. Without the crust, it contains approximately 254 calories per serving.