Desserts

Frozen Yogurt Raspberry Pie Coins: A Delectable Summer Treat

Name: Frozen Yogurt Raspberry Pie Coins: A Delectable Summer Treat
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 ½ cups all‑purpose flour; ⅓ cup powdered sugar; ⅓ cup unsalted butter, cold and cubed; ¼ teaspoon fine sea salt; 2 cups plain Greek yogurt (full‑fat); ¼ cup honey; 1 teaspoon pure vanilla extract; Pinch of sea salt; 2 cups fresh raspberries (or frozen, thawed); ¼ cup granulated sugar; 1 tablespoon lemon juice; 2 tablespoons toasted almond slivers (optional); Fresh mint leaves for garnish

By Caroline February 23, 2026 ⏱ 25 min prep 🔥 20 min cook 🍽 12 servings

Prep: 25 mins

Cook: 20 mins

Servings: 12 pie coins

Imagine a bite‑sized sunrise of creamy frozen yogurt, tart raspberry swirls, and a buttery shortbread crust—all in one hand‑friendly coin. That’s the magic of Frozen Yogurt Raspberry Pie Coins, a treat that feels like dessert but works perfectly for breakfast or brunch.

What makes this recipe unforgettable is the contrast of textures: a crisp, buttery edge gives way to a velvety yogurt center, while the raspberry jam adds a burst of summer fruitiness that brightens every mouthful.

This dish is ideal for families with kids, brunch parties, or anyone who craves a refreshing yet indulgent start to the day. Serve it on lazy weekend mornings, at a garden brunch, or as a sweet pick‑me‑up during a busy work‑from‑home schedule.

The process is straightforward: blend a simple yogurt mixture, swirl in a homemade raspberry jam, press everything into a shortbread crust, freeze until firm, then cut into perfect coins. A few minutes of prep, a short bake, and a quick chill deliver a stunning, ready‑to‑eat treat.

Why You'll Love This Recipe

Summer‑Ready Freshness: The bright raspberry jam and tangy frozen yogurt capture the essence of warm days, making each bite feel like a cool breeze on a sunny patio.

Portion‑Perfect Coins: Bite‑size servings are easy to grab, share, and plate, eliminating the need for cutting large pies and keeping breakfast tidy and fun.

Make‑Ahead Friendly: Once frozen, the coins stay fresh for days, so you can prep a batch on Sunday and enjoy them all week without extra effort.

Light Yet Satisfying: The combination of protein‑rich Greek yogurt and natural fruit sweetness offers a balanced treat that feels indulgent without the heaviness of traditional pastries.

Tips & Tricks

Perfecting the Recipe

Chill the Crust. After pressing the dough, refrigerate for at least 10 minutes. Cold butter creates steam pockets during baking, resulting in a flakier base.

Use Full‑Fat Yogurt. The higher fat content yields a richer, creamier texture that holds up better when frozen.

Don’t Over‑Blend the Jam. Leaving tiny fruit pieces adds natural texture and prevents the jam from becoming gummy.

Warm Your Knife. Run the blade under hot water and dry before slicing; this gives clean, professional‑looking coins.

Flavor Enhancements

Add a teaspoon of finely grated lemon zest to the raspberry jam for extra brightness, or swirl in a pinch of ground cardamom into the yogurt for an exotic note. A drizzle of honey‑infused olive oil over the finished coins adds a subtle sheen and depth of flavor.

Common Mistakes to Avoid

Skipping the chill step for the crust often results in a soggy base because the butter melts before it can set. Also, avoid letting the yogurt sit at room temperature for too long; it can become runny, making the final slice messy. Finally, don’t over‑freeze the jam—if it crystallizes, gently reheat before swirling.

Pro Tips

Use a Silicone Baking Mat. It prevents the crust from sticking and gives an even golden edge.

Layer Flavors. Spread a thin layer of raspberry jam directly on the crust before the yogurt; this creates a hidden burst of fruit in every bite.

Freeze in a Glass Dish. Glass retains cold better than metal, helping the coins stay firm longer during serving.

Serve with a Dollop. A spoonful of fresh whipped ricotta or mascarpone on the side adds a creamy contrast for guests who want extra indulgence.

Variations

Ingredient Swaps

Swap the raspberry jam for blueberry, strawberry, or blackberry preserves for a different berry profile. Replace the shortbread crust with a nut‑based almond or oat crust for added texture. For a dairy‑free version, use coconut‑milk yogurt and a vegan butter substitute in the crust.

Dietary Adjustments

To keep the recipe gluten‑free, use a 1‑cup blend of almond flour and oat flour in place of all‑purpose flour. For a low‑sugar version, reduce honey to 2 tablespoons and substitute the jam’s sugar with a natural sweetener like erythritol. Vegan eaters can replace Greek yogurt with thick coconut yogurt and honey with agave nectar.

Serving Suggestions

Pair the coins with a chilled glass of sparkling rosé or a bright hibiscus iced tea for a brunch‑ready combo. Add a side of fresh mixed berries and a dollop of vanilla bean whipped cream for extra indulgence. For a savory twist, serve alongside a light goat‑cheese spread and toasted baguette slices.

Storage Info

Leftover Storage

Allow any remaining pie to cool completely, then cover tightly with plastic wrap and place in an airtight container. Store in the refrigerator for up to 4 days. For longer keeping, wrap each coin individually in parchment and freeze in a zip‑top bag; they will stay fresh for up to 3 months.

Reheating Instructions

To enjoy a softer texture, let frozen coins sit at room temperature for 5‑7 minutes before serving. If you prefer a warm bite, microwave a single coin on low power (30‑40 %) for 15‑20 seconds, then add a quick drizzle of fresh raspberry jam. Avoid high heat, which can melt the yogurt too quickly and cause separation.

Frequently Asked Questions

Can I make these pie coins ahead of time?

Absolutely. Prepare the crust, yogurt filling, and raspberry jam up to 24 hours in advance. Assemble the pie, freeze it, and store the finished coins in an airtight container. This makes a stress‑free brunch option—you simply slice and serve when guests arrive.

What if I only have frozen raspberries?

Frozen raspberries work perfectly. Thaw them in a colander, press out excess moisture, then follow the jam recipe as written. The slight extra liquid will evaporate during simmering, leaving a thick, glossy jam that still delivers that vibrant berry punch.

Can I substitute the shortbread crust with something else?

Yes—try a graham‑cracker crust for a sweeter base, or a nut‑based crust (almond flour, coconut oil, and a pinch of salt) for a gluten‑free, crunchy alternative. Adjust baking time slightly; nut crusts brown faster, so watch for a light golden hue.

How do I keep the yogurt from becoming icy?

The key is to keep the yogurt mixture as smooth as possible before freezing. Whisk in a small amount of honey (which lowers the freezing point) and avoid over‑mixing, which can incorporate excess air. Freeze in a shallow pan so the layer freezes quickly and uniformly, reducing ice crystal formation.

This Frozen Yogurt Raspberry Pie Coin recipe blends crisp shortbread, creamy tangy yogurt, and bright raspberry jam into a bite‑sized breakfast marvel. By following the detailed steps, using the tips, and experimenting with the suggested variations, you’ll create a crowd‑pleasing treat that feels both elegant and effortless. Feel free to adjust flavors, swap ingredients, or add your own garnish—cooking is your canvas. Serve these coins chilled, share them with loved ones, and enjoy a refreshing taste of summer any time of day.

Frozen Yogurt Raspberry Pie Coins: A Delectable Summer Treat

Delicious Frozen Yogurt Raspberry Pie Coins: A Delectable Summer Treat

Prep25 min prep

Cook20 min cook

Serves12 servings

Ingredients

Shortbread Crust

1 ½ cups all‑purpose flour
⅓ cup powdered sugar
⅓ cup unsalted butter, cold and cubed
¼ teaspoon fine sea salt

Yogurt Filling

2 cups plain Greek yogurt (full‑fat)
¼ cup honey
1 teaspoon pure vanilla extract
Pinch of sea salt

Raspberry Jam

2 cups fresh raspberries (or frozen, thawed)
¼ cup granulated sugar
1 tablespoon lemon juice

Finishing Touch

2 tablespoons toasted almond slivers (optional)
Fresh mint leaves for garnish

Instructions

Cooking the Raspberry Jam

Combine Ingredients. In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Stir gently to coat the fruit.
Simmer. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 5‑7 minutes, stirring occasionally, until the berries break down and the jam thickens to a syrupy consistency.
Strain (Optional). For a smoother jam, push the mixture through a fine‑mesh sieve, using the back of a spoon to extract the juice while leaving seeds behind. Let the jam cool completely before using.

Freezing & Serving

Freeze. Transfer the assembled pie to the freezer and let it set for at least 2 hours, or until firm enough to cut cleanly.
Cut Coins. Using a sharp, warmed knife, slice the chilled pie into 12 even wedges. The warm blade prevents the yogurt from sticking and gives each piece a clean edge.
Garnish. Sprinkle toasted almond slivers over the top and add a small mint leaf on each coin for a pop of color. Serve immediately from the freezer for a refreshing bite, or let them sit at room temperature for 5 minutes if you prefer a softer texture.