I was pleasantly surprised at how delicious this pie turned out. The pie cut perfectly into slices and the crust held together nicely. This pie is gluten free and has a taste and texture that everyone can appreciate. I love the fact that you can put this pie overnight in the refrigerator to get firm and then it is ready to serve the following day.

You can even make your own Greek yogurt here http://www.foodandwine.com/recipes/homemade-greek-yogurt. This is the recipe I followed and using raw milk. It turns out perfect each time and is simple to make.

You could layer fresh sliced strawberries, peaches or raspberries to the top of this pie before serving. Edible flowers are a nice touch as well.
Very easy dessert to make!

Ingredients for gluten free crust
10 Small Organic Dates
1/2 Cup Walnuts
1/2 Cup Organic Coconut Flakes
2 Tablespoon Organic Coconut Oil
1 Tablespoon Justamere Maple Syrup
Pinch of Sea Salt

Directions for crust
Place ingredients into a food processor and mix till the ingredients stick together.
Press firmly into bottom of 8 inch glass pie pan. (I grease pan with coconut oil)

Ingredients for filling
8 Ounces Softened Cream Cheese (I like to use Organic Cream Cheese)
1/2 Cup Firm Yogurt
1/4 Cup Justamere Maple Syrup
1 Teaspoon Gluten Free Vanilla
Grated Rind of Lemon

Directions for Filling
Place ingredients into food processor and blend till smooth. Top the crust with filling and place in the refrigerator overnight..

Velvety Maple Yogurt Pie!

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