Video Attempt: Yogurt Pie (?) with Grape and Black-Pepper Compote

Many thanks to Grandma for all of her helpfrom the making of the pie itself to the clarification on the origin of the color purple!

Yogurt Pie with Grape and Black-Pepper Compote via Bon Appétit

for the crust:
10 oz. gingersnaps, preferably thin
2 tablespoons all-purpose flour
2 tablespoons raw sugar or granulated sugar
½ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled

for the filling and compote:2 teaspoons unflavored powdered gelatin*
2 tablespoons plus ½ cup whole milk
2¾ cups plain whole-milk Greek yogurt
½ cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
3 cups seedless black grapes
⅓ cup granulated sugar
¼ cup fresh lemon juice
1 teaspoon freshly ground black pepper
Pinch of kosher salt

*Or you could try and substitute with 2 teaspoons of the vegetarian alternative, agar agar. I think it would have been very helpful if I'd used the powder form of it instead of the flakes. That being said, I thoroughly enjoyed eating this as a parfait.

To make the crust:
Place a rack in middle of oven and preheat to 325°. Pulse gingersnaps in a food processor until very fine crumbs form (you should have about 2 cups). Add flour, raw sugar, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

Note: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

To make the filling and compote:
Place gelatin and 2 Tbsp. milk in a small bowl and let stand until gelatin is softened, 5–10 minutes.
Warm remaining ½ cup milk in a small saucepan over medium heat until steaming, about 3 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Whisk in yogurt, brown sugar, and lemon zest and pour into pie crust, smoothing top if needed; chill until set, at least 2 hours.

Meanwhile, bring grapes, granulated sugar, lemon juice, pepper, and salt to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8–10 minutes. Let cool.

Using a slotted spoon, spoon compote over pie slices just before serving.

Note: Pie and compote can be made 2 days ahead; cover separately and chill.
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Matthew said...

I thought it tasted like a light cheese cake -- I kinda loved it! xoxo

HAILEY said...

So good I watched it twice! "souuuuuuup!"

Anonymous said...

Snails??? Loved it! -Debbie S

Sara in America said...

I also watched it twice! Adorable.

Shelley said...

I'm ready for an easy (and pepper-free!) recipe next....

Lauren Thomann Hughes said...

your grandma is super cute!

Marin mama cooks said...

I love, love, love this video and I love your grandma. She totally rocks! What a special memory for both you and her, and for your child to watch someday. I have a huge smile on my face after watching this, so thanks! Keep doing the videos because they're so fun and your personality totally shines through! xoxo, jackie

Sally said...

There was a moment when your grandmum was talking when you could TOTALLY see you in her. It was an awesome moment.
Great stuff!

ginger m said...

Umm..so you lied to your grandma. You said the lemons weren't ready for her to have her beloved lemon cake and then you used lemon in your yogurt pie! For shame :)
Your grandma is a riot. I see where you get your sense of humor and you look like her. Total compliment to both of you.

Amelia Morris said...

hahaha busted!! We totally could have made the lemon cake... only we have a Meyer lemon tree in the backyard and Grandma wanted to use THOSE lemons, which sadly, weren't ready yet. I swear! :)

Amelia Morris said...

Awww, thanks, Sally!

Amelia Morris said...

Thank you, Jackie! And so glad it made you smile!!

Amelia Morris said...

:) :)

Sasha said...

I love how you casually included cleaning the blood of your forehead as part of the recipe steps! So funny. I think this video might be my favourite yet. Grandmas make everything better. Especially yours when she is saying no at the end.

CharlesWilliam said...

I love the recipe and wish to do it by own. Soon i will try by my own.
Thanks for sharing..

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Carmen said...

your grandma is so sweet! i loved this video; it made me think of my abuela :)
and i must say i noticed and appreciated the editing as well :)

Mark and Marsha said...

Your grandma is very smart! We owe the lowly snail thanks for the color purple. Check this out. http://en.wikipedia.org/wiki/Tyrian_purple

Amelia Morris said...

Awww, thanks for this!! But of course she's right! :) :)

Gale Picard Dorion said...

Amelia ~wonderful and caring comments - your friendships shine through - and great grandma/granddaughter time together with all the repartee between you two! Matt's dog moments are terrific and his framing and editing too. I'm a friend of Martha and Bob's, living in Taos. Your extraordinary grandma passed over just yesterday. What a joy to have this video as a living vibrant part of your grandma's heritage! Cheers to you both!!! Gale