Yogurt Pie with Grape and Black Pepper Compôte

We tried all kinds of gingersnaps to make this easy crust. Our favourite? Anna's Ginger Thins.

Gingersnap Crust:
10 oz gingersnaps, preferably thin
2 Tbsp. all-purpose flour, unbleached
2 Tbsp. raw sugar or granulated sugar
½ tsp. kosher salt
6 Tbsp. (¾ stick) unsalted butter, melted, slightly cooled

Filling, Compote and Assembly:
2 tsp. unflavoured powdered gelatin
2 Tbsp. + ½ cup whole milk
2¾ cups plain whole milk Greek yogurt
½ cup light brown sugar, packed
1 tsp. lemon zest, finely grated
3 cups seedless black grapes
⅓ cup granulated sugar
¼ cup lemon juice, freshly squeezed
1 tsp. black pepper, freshly ground
pinch kosher salt

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Place a rack in the middle of oven.

For the Gingersnap Crust:
Pulse gingersnaps in a food processor until very fine crumbs form (you should have about 2 cups). Add flour, raw sugar, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20-25 minutes. Transfer pie dish to a wire rack and let crust cool.

Make Ahead: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Place gelatin and 2 Tbsp. milk in a small bowl and let stand until gelatin is softened, 5-10 minutes.

Warm remaining ½ cup milk in a small saucepan over medium heat until steaming, about 3 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Whisk in yogurt, brown sugar, and lemon zest and pour into pie crust, smoothing top if needed; chill until set, at least 2 hours.

Meanwhile, bring grapes, granulated sugar, lemon juice, pepper, and salt to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8-10 minutes. Let cool.

Using a slotted spoon, spoon compote over pie slices just before serving.

Make Ahead: Pie and compote can be made 2 days ahead; cover separately and chill.

Makes 8 servings.