Berry Yogurt Pie

Berry Cheese Pie

For the crust
1 1/2 cups crushed graham wafers
3 tablespoons granulated sugar
6 tablespoons melted butter or margarine

For the yogurt filling

1 cup thick greek yogurt,
1 cup cream cheese,
3 tablespoons granulated sugar
1 teaspoon vanilla extract

For the topping

raspberries and blueberries, or any fruit you love, rinsed and patted dry
Mild honey

Make the crust
1. Preheat the oven to 375°F
2. Pulse all ingredients in a food processor
3. Transfer the mixture to a 9-inch pie plate and press it evenly onto the bottom and all the way up the sides. Bake for 8 minutes or until the crust is golden and fragrant, Transfer the pie plate to a wire rack to cool completely while you make the filling.

Make the yogurt filling
If not using Greek yogurt, place the yogurt in a cheesecloth-lined sieve set over a medium bowl. Let drain at least 30 minutes or cover and refrigerate overnight. Discard the liquid.
With an electric mixer on medium-low speed, beat the cream cheese until very smooth. Add the sugar and vanilla and beat until smooth. Reduce the speed to low, add the yogurt, and beat until smooth.
Pour the filling into the cooled crust, cover loosely, and refrigerate until set, at least 6 hours or up to 1 day.

Just before serving, scatter the berries over the yogurt filling. Drizzle with the honey or pass the honey on the side for guests to drizzle.