Yogurt-plum pie
- Graham Crust
- 2 cups whole-milk Greek yogurt
- 1 / 2 vanilla bean, seeds scraped and reserved
- 1 / 2 teaspoon finely grated lemon zest
- 1 / 4 cup ( 1 / 2 stick) unsalted butter, melted
- 4 large egg yolks
- 1 cup sugar
- 1 / 4 cup all-purpose flour
- 1 / 4 teaspoon salt
- 1 cup Plum-Vanilla Jam  or best-quality store-bought plum jam
Instructions:
- First you have to preheat the oven to 350 F. Press crust mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
- Stir yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
- Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).