Ingredients
- Light graham cracker crust I used store bought
- 2 cups Chobani black cherry Greek yogurt I used non-fat
- ⅔ cup sugar
- 2 eggs lightly beaten
- Pinch of salt
- 2 teaspoons vanilla extract
- 3 tablespoons corn starch
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and corn starch and mix until there are no clumps.
- Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
- Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly.
- Immediately chill for at least 3 hours to let the rest of the filling set**
- Serve with additional cherries, whipped cream or on it’s own!
Recipe Notes
**I found that leaving the slice of cake out for 5 minutes before eating made it taste even better!
Serves 12
Prep time: 10 minutes
Cook time: 35 minutes
