Make the graham cracker crust. I crush the graham crackers in a food processor (that I reuse in the next part for the blueberry pie filling), then add the sugar, pulse it to combine, and add the butter. Pulse it a few times and it’ll get nice and combined and crumbly for you.

Dump the crust into a well-greased 9-inch springform pan or deep-dish pie plate. Spread it evenly around the bottom and then work it up the sides. I use a measuring cup or a glass to flatten the bottom and then press the mixture against the sides of the pan. Stick the pan the refrigerator to firm up a bit while you make the filling.

Next, make the filling. Combine blueberries, sugar and ½ cup yogurt in your (wiped out) food processor and process until smooth. You could use a blender, too.

In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer (or stand mixer) to combine until smooth. (Start on slow so your powdered sugar doesn’t go everywhere.)

Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.

In a separate bowl, add heavy cream and use your (rinsed off) mixer to beat it until it turns into whipped cream - stiff peaks are what you want (see notes below).

Fold the whipped cream into the blueberry mixture and carefully combine. Get your graham cracker crust from the refrigerator and pour the blueberry pie filling into it.

Freeze the pie until solid, about 3-4 hours. Slice with a serrated pie cutter or knife, serve and enjoy! Extras can be stored in the freezer, well covered with plastic wrap, for up to 7-10 days.