Pai Yogurt Beku Stroberi

Instructions

1. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the parchment and sides of the pan with nonstick cooking spray. Set aside.
2. Add 1 cup graham cracker crumbs, 1 cup pretzel crumbs, and ⅓ cup packed light brown sugar to a medium bowl and mix to combine. Drizzle with ½ cup melted unsalted butter and stir until combined.
3. Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan. You can bake the crust at 350 degrees Fahrenheit for 10 minutes if desired, which will make the crust slightly sturdier however, it isn't necessary. Allow the crust to cool while preparing the filling.
4. Add 2 cups diced strawberries and 1 cup granulated sugar to a blender or food processor and blend for about 1 minute until the sugar dissolves.
5. In a large bowl, 8 ounces room temperature cream cheese and beat with a hand mixer until smooth and creamy. Add ½ cup powdered sugar and 16 ounces vanilla Greek yogurt. Mix until smooth and combined. Stir in the strawberry mixture until evenly combined.
6. Add 1 cup heavy whipping cream to a medium bowl and beat until it reaches stiff peaks. Fold into the cream cheese mixture until no streaks of white remain.
7. Pour the filling into the prepared crust.
8. Place the pie into the freezer and allow it to freeze overnight. Before serving, set the pie on the counter to thaw for about 5 minutes before slicing and serving.