Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components (granola, yogurt, and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.

　　

Ingredients

makes one 9-inch pie

　　

For the Crust

1 1/2 cups plain granola

　　1/4 cup sugar

　　1/2 teaspoon ground cinnamon

　　4 tablespoons unsalted butter, melted

　　

For the Filling

1 cup plain yogurt

　　8 ounces cream cheese, room temperature

　　3 tablespoons sugar

　　1 teaspoon pure vanilla extract

　　

For the Topping

5 ounces (1 cup) blueberries, picked over

　　Mild honey, such as acacia

　　

Step 1

Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.

　　

Step 2

Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.

　　

Step 3

Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.

　　

Step 4

With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.

　　

Step 5

Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

　　Martha Stewart's New Pies and Tarts