This is a great summer pie, it is easy it keeps well and it is light! The only problem I have found with it is that you have to really drain the yogurt to make it more like a custard constancy.
• 9 full graham cracker sheets
• 3 tbsp vegan butter
• 32 ounces of vanilla or plain soy yogurt
• 2 plums sliced
• 1 peach sliced
• 1 strawberry sliced
• 7 or so blackberries
Drain in cheese cloth over night in the refrigerator. The yogurt will loose its water and become much thicker and this is the base of your pie!
In a food processor grind the crackers up to a very fine consistency,
melt butter and mix with the crackers. Press into a pie plate, and bake at 300 for 9 to 11 minutes. Let chill.
fresh out of the oven!
The pie: Place yogurt in the crust do not blend to much keep it as stiff as possible. Arrange sliced fruit in any pattern you please!
Ready to enjoy!