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A sliced Mrs. Ruth's Blackberry Frozen Yogurt Pie with a golden Ritz cracker crust and smooth lavender-purple blackberry yogurt filling, topped with whipped cream dollops and three fresh blackberries, on a white marble surface

Mrs. Ruth's Blackberry Frozen Yogurt Pie with Cracker Crust

A no-bake frozen pie with a buttery Ritz cracker crust, a cloud-light yogurt and cream filling, and a swirl of Mrs. Ruth's Simply Blackberry Jam rippled through every slice. It looks stunning, comes together in 30 minutes, and lives in the freezer until you need it. Summer entertaining, solved.

Prep Time: 30 minutes | Cook Time: None | Total Time: 30 minutes, plus at least 4 hours freezing | Servings: 10

Ingredients

Crust

  • 50 butter crackers (such as Ritz)
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and cooled

Filling

Directions

Crust

  1. Preheat oven to 350°F with a rack in the middle position.
  2. Combine crackers, sugar, and salt in a food processor and process until finely ground.
  3. Add melted butter and pulse until the mixture resembles wet sand.
  4. Press the cracker mixture into the bottom and up the sides of a standard 9-inch pie plate using the bottom of a flat-bottomed measuring cup.
  5. Bake on the middle rack until dry and golden brown, 20–25 minutes. Let cool completely.

Filling

  1. Using an electric mixer, beat the heavy cream and condensed milk together until stiff peaks form.
  2. Stir yogurt to smooth it out, then gently fold into the whipped cream mixture.
  3. Transfer filling to the cooled crust and spread into an even layer.
  4. Spoon Mrs. Ruth's Simply Blackberry Jam over the top and use a spoon to carefully swirl it into the cream.
  5. Freeze until firm, at least 4 hours.

Tips & Notes

  • No food processor? Place crackers in a resealable bag and crush with a rolling pin or meat mallet until finely ground.
  • Cool the crust fully: Adding filling to a warm crust will melt the cream mixture. Let it cool completely before filling.
  • Swirl, don't stir: A few gentle passes with a spoon creates beautiful jam ribbons. Over-swirling will muddy the filling.
  • Serving tip: Let the pie sit at room temperature for about 30 minutes before slicing for the cleanest cuts.
  • Storage: The pie keeps frozen for up to 2 days. Cover tightly with plastic wrap after it's fully set.

Flavor Pairings We Love

  • Simply Blackberry Jam → cream, yogurt, lemon, almond, vanilla, dark chocolate
  • Special Reserve Raspberry Jam → whipped cream, Biscoff cookies, pistachio, meringue
  • Blueberry Lemon Basil Preserves → mascarpone, shortbread, lemon curd, pound cake
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