Soulless Food

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Graham Cracker Yuzu Pie

Since I’m a lover of all things pie, it would be wrong for me not to include a yummy pie in my roundup this year. And I know there are some of you out there who say, “Oh, I don’t like pies,” but which one are you thinking of when you say that? Apple? Pumpkin? Custard? Cream? Pecan? Lemon meringue? I mean seriously, people, you gotta love pies!

I wanted to share a pie with you that’s different. A pie that isn’t your typical pie. Something people who don’t typically run towards the pie section at the grocery store would enjoy. So I made a yummy graham cracker crust, then filled it with a mixture of berries and yuzu. I know, yuzu. I mean, who knew? The yuzu is a Japanese citrus fruit, and the flavour is quite unique. It’s sort of like a cross between a grapefruit and a lemon. It’s lemony/citrusy, but without a lot of the tartness or acidity. It also reminds me a little bit of mandarin, but I have to say, I’m addicted!

Onto the pie. The filling is super easy to make, it just calls for a few ingredients. It’s a mixture of strawberries, raspberries, blueberries, yuzu juice, sugar, cornstarch and a pinch of salt. I also added in some coconut milk to thicken it up a bit. I’m a little picky about my filling and it had to be just right, so it took a few tries, but in the end, I got it. When it came to the crust, I decided I wanted to try to make it a little healthier so I used half crushed grahams and half rolled oats. It was fun to play around with the proportions and make it just right.

Yuzu can be quite expensive, but I found a few places that had it for a reasonable price, so I bought some and gave it a try. Luckily, I found a couple other places that sold it for a pretty good price, so I bought a bunch and froze it. That way, I can use it for pies or other recipes throughout the year. And I will be using it. I’m 100% sure of it.


  • 1/2 cup (100g) graham cracker crumbs
  • 1/4 cup (60g) butter, melted
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) brown sugar
  • 1 large egg
  • 1/4 cup (60g) sweetened condensed milk
  • 1/4 cup (60g) heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120g) yuzu juice
  • 1/2 cup (120g) yuzu marmalade
  • 2 tablespoons yuzu zest
  • 1/2 cup (120g) fresh blueberries


  1. Preheat oven to 350°F (180°C).
  2. Combine graham cracker crumbs, melted butter, sugar and brown sugar in a medium sized bowl. Press into the bottom and up the sides of a 9-inch pie dish.
  3. Combine egg, sweetened condensed milk, heavy cream and vanilla extract in a medium sized bowl. Whisk until well combined.
  4. Pour into the crust. Bake for 15-20 minutes or until the center is set.
  5. Combine yuzu juice, yuzu marmalade, yuzu zest, and blueberries in a small saucepan. Bring to a simmer and cook for about 5 minutes or until blueberries are soft.
  6. Remove from heat and allow to cool for about 10 minutes.
  7. Pour blueberry mixture over the pie.
  8. Refrigerate for at least 4 hours or overnight before serving.