Yogurt Pie with Grape and Black-Pepper Compote

By LRay

Bon Appetiti, November 2013, page 122.

Nutritional Information

•Calories (kcal) 410
•Fat (g) 15
•Saturated Fat (g) 8
•Cholesterol (mg) 35
•Carbohydrates (g) 64
•Dietary Fiber (g) 1
•Total Sugars (g) 41
•Protein (g) 7
•Sodium (mg) 430

Ingredients

• INGREDIENTS
• Gingersnap crust
• 10 oz. gingersnaps, preferably thin
• 2 tablespoons all-purpose flour
• 2 tablespoons raw sugar or granulated sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons(3/4 stick) unsalted butter, melted, slightly cooled
• Filling, compote, and assembly
• 2 teaspoons unflavored powdered gelatin
• 2 tablespoons plus 1/2 cup whole milk
• 2 3/4 cups plain whole-milk Greek yogurt
• 1/2 cup(packed) light brown sugar
• 1 teaspoon finely grated lemon zest
• 3 cups seedless black grapes
• 1/3 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 teaspoon freshly ground black pepper
• Pinch of kosher salt

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

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.

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

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.

DO AHEAD: Pie and compote can be made 2 days ahead; cover separately and chill.