Crunchy Orange Yogourt Pie
Submitted by aimee
This no-bake orange yogurt pie features a toasty coconut bran flake crust, creamy orange jelly yogurt filling, and bright mandarin segments on top. Light, tangy, and ready with minimal effort.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
2 hrsThink of this as the pie that practically makes itself.
A crunchy crust of toasted bran flakes and flaked coconut gives way to a cloud-light orange yogurt filling that sets up in the fridge while you put your feet up.
Mandarin orange segments add a burst of citrusy sweetness, and the whole thing comes together without any fussy techniques or heavy cream.
It’s the kind of retro-cool dessert your aunt used to bring to potlucks, and honestly, it deserves a comeback.
Kitchen Tips
- Swap corn flakes for bran flakes if you want a milder, less nutty crust
- Let the jelly mixture thicken just until it mounds slightly on a spoon before beating; too thin and the filling won’t hold
- Drain the mandarin oranges thoroughly on paper towels so they don’t weep into the filling
- Chill for at least 3 hours (or overnight) for the cleanest slices
Ingredients
Directions
Combine ceral, coconut and margarine (juice concentrate) in large bowl.
Press onto bottom and side of a 9 inch pie plate.
Bake at 350℉ (180℃) F for 10 to 12 minutes or until lightly browned.
Cool.
Dissolve jelly powder in boiling water.
Blend in yogourt.
Chill until slightly thickened, about 1 hour.
Beat jelly in small mixing bowl until light and fluffy.
Drain orange sections; arrange on pie shell.
Reserve a few for garnish.
Pour yogurt mixture into pie shell and chill until firm.
Garnish with reserved orange sections.
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