The pie recipe had been in our family for decades. We found it on a Dannon yogurt container, back when the company actually sold large tubs of plain yogurt in the local grocery store.

Whenever we had nice fresh fruit, Mom made the pie. She’d add berries or stone fruit to a graham cracker crust, blend the rest of the ingredients together, pour the filling over the fruit, and let it set. Often she’d send me to collect fresh mint from the garden that she’d brush with melted apricot jam for extra garnish.

It’s light, tart, and admittedly perfect for breakfast, but has one big problem for vegetarian friends: Gelatin.