It is officially summer in Phoenix – well, it has been for a while. But yesterday was the hottest day of 2011 thus far, hitting 108 degrees in the afternoon. Lucky for us, it cooled down to 95 in the middle of the night.
It’s so hot my dog won’t even leave the shade. This guy’s No. 1 hobby in life is sitting in the grass barking at all the birds in our trees.
Desperate times call for drastic measures my friends. Frozen yogurt just so happens to be my favorite hot weather dessert. But this time, I made it dessertier. That’s a real word.
Strawberry Frozen Yogurt Pie with Balsamic Syrup (adapted from Sunset Magazine)
Ingredients:
- 3 c vanilla frozen yogurt, softened until easily spoonable
- 3/4 c stewed strawberries (cooked on the stove until preserve-like, without sugar)
- 1/4 c balsamic vinegar
- 2 T sugar
- 1 1/2 c fresh strawberries, quartered
- pre-prepared graham cracker pie crust (we used Oreo crumb)
Directions:
Stir frozen yogurt until smooth, then stir in cooked strawberries. Spoon into tart pan, set on a plate, and freeze at least 5 hours.
Just before serving, simmer balsamic vinegar, sugar, and 1 t water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.
More pie tips:
- Let the pie soften for five minutes at room temp to make slicing easier.
- If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
- Make ahead: Once the pie is fully frozen through step 3, it keeps for up to four days, double-wrapped in plastic wrap.
Sunset has amazing recipes. Literally, as soon as I saw this one I wanted to make it immediately! I hope you do too, now :) Strawberries and balsamic is so delicious!
