1. To make the crust, preheat the oven to 375ºF. Combine graham cracker crumbs, ¼ cup organic cane sugar, and ⅓ cup melted butter in a small bowl until well-mixed. Press the mixture onto the bottom and up the sides of an ungreased, 9-inch pie plate. 
2. Bake the crust for 8-10 minutes or until lightly browned. Let cool on a wire rack.
3. To make the topping, peel pears and slice length-wise. Remove the cores,
4. and cut into 1-inch wedges. Set aside.
5. Melt 1-2 tablespoons butter in a cast-iron skillet. Add brown sugar and cook over high heat, mixing until dissolved. Mix in pears, and cook 6-8 minutes or until pears are browned.
6. Set aside to cool.
7. To make the pie filling, blend organic yogurt, mascarpone cheese,
8. 4 tablespoons organic cane sugar, and heavy cream for 2 minutes. 
9. Pour the mixture into a large bowl. Mix in ¼ cup chopped dried cranberries.
10. Place the bowl in the freezer until chilled, yet still spreadable. 
11. Spread the pie filling into the pie crust. Freeze for 20-30 minutes. 
12. Before serving, cover the pie with the caramelized pear topping.
13. Top with 1 tablespoon dried cranberries, whipped cream, and chopped nuts.

Piccadilly Artisan Yogurt, 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.