Video Attempt: Yogurt Pie (?) with Grape and Black-Pepper Compote

Many thanks to Grandma for all of her help—from the making of the pie itself to the clarification on the origin of the color purple!

Yogurt Pie with Grape and Black-Pepper Compote via Bon Appétit

for the crust:
10 oz. gingersnaps, preferably thin
2 tablespoons all-purpose flour
2 tablespoons raw sugar or granulated sugar
½ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled

for the filling and compote:2 teaspoons unflavored powdered gelatin*
2 tablespoons plus ½ cup whole milk
2¾ cups plain whole-milk Greek yogurt
½ cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
3 cups seedless black grapes
⅓ cup granulated sugar
¼ cup fresh lemon juice
1 teaspoon freshly ground black pepper
Pinch of kosher salt

*Or you could try and substitute with 2 teaspoons of the vegetarian alternative, agar agar. I think it would have been very helpful if I'd used the powder form of it instead of the flakes. That being said, I thoroughly enjoyed eating this as a parfait.

To make the crust:

Place a rack in middle of oven and preheat to 325°. 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.

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

To make the filling and compote:

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.

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