Christmas Skyr Pie


For the crust:

  • 200 g gingerbread cookies
  • 100 g unsalted butter, melted

For the filling:

  • 600 g plain skyr 
  • 1 dl sugar
  • 4 dl cream
  • 4 Tbsp cornstarch
  • 2 Tbsp gingerbread spice (1 Tbsp cinnamon, 1 tsp allspice, ½ tsp muscat, ½ tsk clove powder, ½ tsp ginger powder and ½ tsp anis)
  • 2 tsp vanilla extract
  • Pinch of salt

For the decoration:

  • Fresh blueberries


  1. Preheat your oven to 175 °C (350 °F).
  2. Crush the gingerbread cookies in a food processor until they resemble fine crumbs.
  3. Mix the crumbs with the melted butter and press into the bottom of a 23 cm (9 inch) pie dish.
  4. Bake the crust for 10-12 minutes, or until it is golden brown. Remove from the oven and let cool.
  5. For the filling: in a saucepan, combine the skyr, sugar, cream, cornstarch, vanilla extract, gingerbread spice and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. This should take about 5-7 minutes.
  6. Pour the skyr mixture into the cooled crust and smooth out the top. Let cool for 30 minutes, then refrigerate for at least 2 hours, or overnight for best consistency.

Note: You can enjoy the skyr pie as is, or decorated it with fresh blueberries. Merry Christmas!

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