I do believe I have a legitimate reason for making myself comfort food these days. Days are increasingly colder, shorter and in general darker. This one looks a little messy, but it turned out to be exactly the thing falling right into my category of "super delicious, but not too unhealthy". It's a kind of pie you can indulge in three days in a row without feeling too awful about it.
For the granola crust
1 1/2 cups plain granola
1/4 granulated sugar
1/2 teaspoon granulated sugar (optional)
For the yoghurt filling
1 cup plain yoghurt (greek yoghurt has to be drained)
8 ounces (220g) creme cheese
3 tbsp granulated sugar
1 teaspoon vanilla extract
For the wild berry topping
5 ounces (1 cup) wild berries, rinsed
1. In a food processor, pulse granola with sugar and cinnamon until fine crumbs form. Add butter and process until combined but still crumbly.
2. Preheat oven to 350°F (175°C)
3. Transfer the mixture to a pie plate (medium sized) and press it evenly onto the bottom. Refrigerate until firm, about 15 minutes. Bake until the crust is golden, about 15 minutes. Transfer the plate to a wire rack and cool it completely while you make the filling.
4. With an electric mixer on medium-low speed, beat the cream cheese until very smooth. Add sugar and vanilla and beat until smooth. Reduce the speed to low and add yoghurt. Beat until smooth.
5. Pour the filling into the cooled crust. cover loosely and refrigerate until set, at least 6 hours or up to 1 day.
6. Just before serving, scatter the wild berries over the filling. Drizzle with honey.
It's nice to be home and have all the space and equipment I need for cooking again. And the good news: this week is going to be, luckily, pretty busy!