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To truly appreciate the frozen yogurt raspberry pie coins, it’s essential to understand the key components that make up this delicious treat. The pie consists of four main layers: the crust, the raspberry filling, the yogurt layer, and a garnish that enhances its presentation and flavor.

Frozen Yogurt Raspberry Pie Coins

Cool down this summer with delightful Frozen Yogurt Raspberry Pie Coins! This refreshing treat combines creamy Greek yogurt with the tartness of fresh raspberries, all nestled in a crunchy graham cracker crust. Perfect for picnics, gatherings, or a sunny afternoon snack, these pie coins are both indulgent and health-conscious. With layers of flavor and a stunning presentation, they're sure to impress friends and family while satisfying your sweet cravings. Enjoy a guilt-free dessert that's as nutritious as it is delicious!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

Pinch of salt

For the Raspberry Filling:

2 cups fresh raspberries (or frozen, thawed)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Yogurt Layer:

2 cups Greek yogurt (plain or vanilla)

1/4 cup powdered sugar (adjust sweetness to taste)

1 teaspoon vanilla extract

For Garnish (optional):

Fresh raspberries

Mint leaves

Shredded coconut or chocolate shavings

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are well-coated and the mixture resembles wet sand.

        - Press the mixture firmly into the bottom of a 9-inch pie plate or a mini pie mold for coins. Bake for 8-10 minutes until lightly golden. Let cool completely.

          Make the Raspberry Filling:

            - In a medium saucepan over medium heat, combine the raspberries, honey (or maple syrup), vanilla extract, cornstarch, and lemon juice. Stir gently until the raspberries begin to release their juices and the mixture comes to a gentle boil.

              - Reduce heat and simmer for about 5-7 minutes until slightly thickened. Remove from heat and let cool slightly.

                Prepare the Yogurt Layer:

                  - In a mixing bowl, whisk together the Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy.

                    Assemble the Pie:

                      - Once the graham cracker crust has cooled, layer the raspberry filling evenly on top of the crust.

                        - Spoon the yogurt mixture over the raspberry filling, spreading it evenly to cover the filling.

                          - Smooth the top with a spatula and sprinkle some fresh raspberries on top for garnish if desired.

                            Freeze the Pie:

                              - Cover the assembled pie with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.

                                Serve:

                                  - Once frozen, remove the pie from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.

                                    - Using a sharp knife, cut into wedges or coins. Garnish each coin with a mint leaf, more fresh raspberries, or shredded coconut/chocolate shavings if desired.

                                      Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8-10 coins