Sous Vide Yogurt Pie with Blueberry-Mint Sauce
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
This sous vide yogurt pie is with blueberry-mint sauce is like is like a healthy, or healthier, cheesecake. The yogurt takes a while to cook in the Anova Sous Vide Precision Cooker, and there are quite a few steps involved in making the ginger-snap crust, but trust us: it’s totally worth it.
NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 8
4 1/2 cups plus 3 tablespoons whole milk
3 tablespoons yogurt with live active cultures, like full-fat Fage
10 ounces gingersnap cookies
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 teaspoons unflavored powdered gelatin
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
3 cups fresh blueberries
1/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons minced fresh mint, plus more for garnish
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).
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Step 2
In a medium saucepan over medium heat, heat 4 cups milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.
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Step 3
Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.
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Finishing Steps
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Step 0
When the timer goes off, remove the jar from the water bath and transfer to an ice bath to chill. Heat oven to 350ºF.
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Step 1
In a food processor, pulse gingersnaps, butter, and salt until finely ground. Transfer to a 9-inch pie plate. Press mixture into an even layer on the bottom and sides of the pan. Bake until set, about 25 minutes. Let cool completely.
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Step 2
In a small bowl, whisk together gelatin and 3 tablespoons milk. Let sit for 10 minutes.
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Step 3
Bring remaining 1/2 cup milk to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in gelatin mixture until smooth. Whisk in brown sugar, lemon zest, and yogurt. Pour into cooled pie shell. Transfer to refrigerator and chill for at least 2 hours.
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Step 4
Meanwhile, bring blueberries, granulated sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to low and simmer until reduced by half. Remove from heat and stir in fresh mint.
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Step 5
Top chilled pie with blueberry sauce and additional fresh mint. Serve.