Ingredients
1cupgraham cracker crumbs
1cuppretzel crumbs
⅓cuplight brown sugar
½cupunsalted butter,melted
2cupsstrawberries,diced
1cupsugar
8ozcream cheese,at room temperature
½cuppowdered sugar
16ozvanilla greek yogurt
1cupheavy cream,beat to stiff peaks
Preparation
Prepare a 9-inch springform pan by lining the bottom with parchment paper and then spraying with cooking spray on the bottom and sides. Set aside.
Combine the graham cracker and pretzel crumbs then stir together with the light brown sugar. Drizzle with the melted butter and stir until combined.
Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan.
Add the diced strawberries and sugar to a blender or food processor and blend for about 1 minute until smooth.
In a large size mixing bowl beat the cream cheese until smooth and creamy. Add the powdered sugar and Greek yogurt. Mix until well combined and creamy.
Add the strawberry puree. Mix until smooth. Fold in the whipped heavy cream.
Pour the pie filling into the pan over the prepared crust.
Place the pie into the freezer and allow it to freeze overnight. Prior to serving, let the pie sit out on the counter for about 5 minutes to warm, slightly soften, and make it easier to cut.
Serve and enjoy.
