YOGURT PIE FILLING 1 T. unflavored gelatin 1/4 cup cold water 2 egg yolks, slightly beaten 1/4 cup MILK 2 cups unflavored YOGURT 16 oz. CREAM CHEESE 1 tsp vanilla 1 tsp molasses 1 T. clover honey CRUST 2 cups graham cracker crumbs 4 T BUTTER 1/4 cup sugar Prepare crust by blending ingredients together. Set aside 1/2 cup of mixture for topping. Press the remainder firmly against the bottom and sides of a greased, 10" pie pan. Bake in a preheated 375º oven for 8-10 minutes, then remove and let cool. Soften gelatin in cold water and dissolve in the top part of a double boiler over hot water. Add MILK to egg yolks. Combine with gelatin and cook over gently boiling water, occasionally stirring, until it coats a spoon. Set aside to cool. Cream the CHEESE, vanilla, molasses, and honey together. Add 1 cup YOGURT and continue to cream until it is smooth. Pour cooled gelatin mixture slowly over the cheese mixture, stirring constantly. Add the second cup of YOGURT and mix well. Pour into the baked shell, and chill until firm. Sprinkle top with the reserved crumbs. Yields 8-10 servings. Print This Recipe