Name: Frozen Greek Yogurt Blackout Pie
Yield: 8–10 servings
Ingredients: 1 sleeve graham crackers (9 standard-size ones; about 5 oz.); ¼ cup old-fashioned oats; 2 Tbsp. Dutch-process cocoa powder; 2 Tbsp. light brown sugar; 1 tsp. kosher salt; 6 Tbsp. unsalted butter, melted (or more; see note below); 4 oz. bittersweet chocolate, coarsely chopped (about ¾ cup); ½ cup extra-virgin olive oil, plus more for drizzling; 2¼ cups whole-milk Greek yogurt, divided; ½ tsp. kosher salt, plus more; 3 large egg whites; ½ cup (packed) plus 1 Tbsp. light brown sugar, divided; Cocoa nibs (for serving; optional); A 9"-diameter standard pie dish

A chocolate pie with whipped cream topping sits in a clear glass pie plate with one slice removed.

Photo by Chelsea Kyle, Food Styling by Drew Aichele, Prop Styling by Beatrice Chastka

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer. Don’t be alarmed by the amount of olive oil in this recipe—it gives the filling its semifreddo-like texture and balances the chocolate flavor.

Recipe notes