Plum Yogurt Icebox Pie

by autumn on September 3, 2011

I have quite a collection of of strange old recipe leaflets and booklets, chief among them are the Joys of Jell-O, Jello-O Pudding Ideabook, and the Gell-Cookery Recipe Book. In case you missed it, there seems to be  a period in American culinary history characterized by putting gelatin in any darn thing you could.

Every once in a while, I flip through my Jell-O library (right past the “jellied cream of chicken”, thank you very much) determined to resurrect a pleasantly wiggly dessert. The problem is, as much as I’m fascinated by them, I’m equally as repulsed.

Once again, I’ll sing the praises of plums. I figure if anything can bring class to a potentially hot, kitschy mess it’s the elegant damson plum. Thanks to these beauties, some creamy greek yogurt, and a pinch of grated fresh ginger this icebox pie is more pink panna cotta than “shrimp chili mold” (yeah, that’s a thing).

I made a homemade, gluten-free (of course) pie crust for this, which made the recipe a tad more time-consuming than your average fridge dessert. It was totally worth it, but feel free to take a short-cut on the crust and use pre-made if you’re not gluten-free or try your favorite cookie/crumb crust. I bet a gingersnap crust would be extra special here.

Plum Yogurt Icebox Pie


  • 1 lb plums, I used Damson
  • 3/4 cup granulated sugar
  • Zest of 1 lemon
  • 1 t freshly grated ginger
  • 1 packet knox plain gelatin
  • 3 T cold water
  • 1 7 oz container full-fat greek yogurt
  • 1 of your favorite pre-baked pie crust

Cooking Directions

  1. Halve the plums to remove the stone. Chop each small half in quarters and place in a medium bowl with the sugar, lemon zest, and grated ginger.
  2. Stir and allow the mixture to set at room temperature while you make your pie crust. If you're using a pre-made crust, just allow this mixture to sit at room temperature for at least an hour before you proceed.
  3. After the plums have set for at least an hour, pour the cold water in a large bowl and sprinkle the gelatin in an even layer over the top. Do not stir. Allow this to set while you cook the plums.
  4. Place the plum sugar mixture in a small saucepan and cook over med-high heat until the fruit is broken down. How long it takes will depend on the size of your plums, but it'll likely only take a few minutes.
  5. Once the fruit it broken down, immediately pour the hot plum sauce over the gelatin/water mixture.
  6. Stir for a minute or two, scraping the bottom of the bowl with a spatula to insure all the gelatin is incorporated.
  7. Stir in the yogurt until it is completely incorporated.
  8. Pour into the cooled pie crust and let cool to room temperature. Then refrigerate until set.

Note: I’ve been playing with my gluten-free pie crust recipe lately. For this one I used the following flour mixture: 3 oz superfine brown rice flour, 1 oz tapioca flour, 1 oz potato flour, 1 oz oat flour, 3/4 t xanthan gum, and a pinch of salt. I cut 1 stick (4 oz) of butter into the dry ingredients and added enough ice water for it to come together. Here’s my post on gluten-free pie crust for more tips and instructions and my original gluten-free pie crust recipe.


Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

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