Everyone likes parfait, but everyone loves this no-bake parfait pie. If you’re serving a brunch crowd, then this recipe is the easiest way to present simple, classic ingredients in an impressive, eye-catching way. Crowned with an abundance of fresh berries, this no-bake Greek yogurt breakfast tart is equally easy to make and stunning to look at. Hosting brunch has never been simpler—here’s everything you need to know:
The crust:
While most press-in crusts contain cookie crumbs, sugar, and melted butter, this version swaps in store-bought granola, honey, and coconut oil for the ultimate brunch vibe. Choose the most basic granola you can find: Anything labeled “honey and oat” will work well. Avoid varieties with extra nuts or dried fruit, or those labeled “protein” as these additives might result in a crust that’s too sticky or won’t hold together. Blitzing the ingredients together in the food processor is the quickest way to make the crust. If you don’t have one, you can bash the granola in a ziptop bag with a rolling pin before combining it with the coconut oil, honey, and salt in a medium bowl.
The filling:
The filling for this parfait pie couldn’t be simpler: plain yogurt lightly sweetened with a little honey. Use the thickest Greek yogurt you can find, and make sure to buy full-fat: Low-fat yogurt won’t be thick enough to set firm and hold its shape when it’s cut. I tested with Fage brand and found their 5% plain Greek yogurt to be the perfect texture.
Storage:
If you want to prep ahead, the crust can be assembled the day before and refrigerated overnight. The yogurt and honey can be stirred together in advance and refrigerated, but avoid filling and topping until just before serving. The yogurt will soften the crust as it sits on it, and after a few hours, you’ll end up with a yogurt parfait in a tart dish. It’ll still taste great, but it’ll be more of a spoonable breakfast trifle rather than a stunningly sliceable breakfast pie.
Did you try making this? Let us know how it went in the comments!
