Ingredients
For the crust
- 6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt (Diamond Crystal)
- 6 tablespoons/85 grams unsalted butter, melted and cooled
For the filling
- 6 ounces/170 grams fresh or frozen blackberries
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 cup/240 milliliters heavy cream
- ½ cup/120 milliliters sweetened condensed milk
- 1 cup/240 milliliters full-fat Greek Yogurt
Step 1
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1½ cups.) If you don’t have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
Step 2
Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
Step 3
Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.