No-Churn Frozen Yogurt Pie

To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.  

Press the crumbs into the bottom and at least 1 1/4" up the sides of a 9" pie pan. Chill the crust in the refrigerator while you make the filling.  

To make the no-churn frozen yogurt: In a small bowl, combine the blackberries, 2/3 cup (75g) of the confectioners’ sugar, and 2 teaspoons of the vodka. Mash the mixture together with a fork and set aside. 

In a medium bowl, mix the yogurt, the remaining 2/3 cup (75g) confectioners’ sugar, and the remaining 1 tablespoon plus 1 teaspoon (19g) vodka. Set aside. 

In another medium bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, sweetened condensed milk, vanilla, and salt on medium speed until medium peaks form.  

Use a whisk to fold the whipped cream mixture into the yogurt mixture. Once fully combined, transfer half the mixture (about 1 3/4 cups or 390g) to the crushed blackberry mixture and stir to fully combine. 

Remove the crust from the refrigerator and pour the blackberry mixture into the pan. Use a small offset spatula to spread it into an even layer. 

Gently pour the remaining yogurt mixture over the blackberry layer. Use a small offset spatula to carefully cover the top of the blackberry mixture with the plain layer. 

Place a piece of plastic wrap directly on top of the pie (this helps to prevent any ice crystals from forming), and transfer to the freezer. Allow the pie to chill until completely frozen, about 6 hours or overnight. 

To serve: Let the pie thaw at room temperature for 5 to 10 minutes before slicing. 

Storage information: Store any leftover no-churn frozen yogurt pie in the freezer, wrapped in plastic, for up to 1 week.