Preheat oven to 350. Lightly coat a 9-inch spring form pan with nonstick spray.

For the crust: Pulse almonds, graham crackers, basil, and sugar in food processor until fine, transfer into bowl and stir in butter. Press crust mix into bottom and 1-inch up the sides of pan. Bake crust 10 min, let cool completely. Let frozen yogurt sit at room temp to thaw slightly.

For the filling: Purée strawberries, mango, and basil in food processor.

Combine: Softened yogurt and fruit purée in a bowl until smooth. Pour mixture into cooled crust; freeze for 3 hours or until firm. Let pie stand 10 min before cutting into it.