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Decadent Brownie Yogurt Pie

A totally Decadent Brownie Yogurt Pie that will just wow your guests! The just is made with cocoa and Nutella and is topped with a rich cocoa, Nutella, Greek yogurt brownie. Simply irresistible for the chocolate lovers!
Prep Time10 minutes
Cook Time40 minutes
Servings: 1 pie
Author: Lora


  • Crust:
  • 4.5  ounces  all-purpose flour about 1 cup
  • tablespoons  sugar
  • tablespoons  unsweetened cocoa
  • 1/4  teaspoon  salt
  • 2 1/2  tablespoons  vegetable shortening
  • tablespoons  chilled butter cut into small pieces
  • 1/4  cup  ice water
  • Cooking spray
  • Filling:
  • tablespoons  butter
  • ounces  semisweet chocolate chips
  • 4 tablespoons Nutella
  • 6 ounces low-fat Chobani Greek Yogurt
  • teaspoon  vanilla extract
  • large egg whites
  • cup  sugar
  • cup all-purpose flour
  • 1/3  cup  Dutch process cocoa
  • teaspoon  baking powder
  • Dash of salt


  • To prepare crust, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.
  • Preheat oven to 350°.
  • Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 7-inch pie plate coated with cooking spray and parchment paper. Remove remaining plastic wrap. Fold edges under, and flute.
  • To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Fold the Nutella into the chocolate mixture. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture. Gently fold in the Chobani Greek Yogurt.
  • Lightly spoon the 1 cup flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Sift the flour, cocoa, baking powder, and dash of salt in a small bowl. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean (because the topping becomes so hard, it is difficult inserting a toothpick into the top to see if it is done. I baked mine for about 40-42 minutes). Cool on a wire rack.