Name: Yogurt Pie with Grape and Black-Pepper Compote
Yield: 8 Servings
Ingredients: 10 oz. gingersnaps, preferably thin; 2 tablespoons all-purpose flour; 2 tablespoons raw sugar or granulated sugar; ½ teaspoon kosher salt; 6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled; 2 teaspoons unflavored powdered gelatin; 2 tablespoons plus ½ cup whole milk; 2¾ cups plain whole-milk Greek yogurt; ½ cup (packed) light brown sugar; 1 teaspoon finely grated lemon zest; 3 cups seedless black grapes; ⅓ cup granulated sugar; ¼ cup fresh lemon juice; 1 teaspoon freshly ground black pepper; Pinch of kosher salt

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We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins.

Recipe notes