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A Creamy Lemon Yogurt Pie in a crisp graham cracker crust. The easy-to-make lemon filling gets it’s creamy texture and a little extra tang from the addition of Greek yogurt.
Pumpkin pie is great for Thanksgiving, but my mom loved lemon desserts. So I’ve been making a lemon dessert in her honor every year for Thanksgiving for the last five years. Mom would love this easy-to-make Creamy Lemon Yogurt Pie and I’m sure you will too.
For this pie, I used both the Honey Lemon and the Traditional Plain yogurt. I made the filling for this pie three times, tweaking it to get it just right. The pie is a little sweeter with the Honey Lemon yogurt, but both yogurts are great in this recipe.
I’m taking this Creamy Lemon Yogurt Pie to my sister’s house for Thanksgiving this year. I think you should put it on your menu as well.
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Creamy Lemon Yogurt Pie
Ingredients
- 1 ½ cups graham cracker crumbs about 10 crackers
- 6 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 1 can 14 ounces sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice
- ½ cup plain or honey lemon Greek Gods yogurt
- 2 tablespoons grated lemon zest
Instructions
- Preheat oven to 350°.
- Crust
- Combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.
- Press into a 9-inch pie plate, and bake until lightly browned, about 10 minutes.
- Remove from oven, and transfer to a wire rack until completely cooled.
- Filling
- In a large mixing bowl, beat the egg yolks until they are light yellow. Gradually beat in sweetened condensed milk.
- Add lemon juice and beat until smooth. Whisk in Greek Gods yogurt and zest. Pour into cooled pie crust.
- Bake 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Refrigerate until ready to serve.
- Serve topped with whipped cream, optional
Coco
I’d like to bake this recipe as a pudding. Would it need a water bath and if so, how long do you think the bake time should be? On a personal note, when Google gave me your recipe, I gasped when I saw the name of your website. My favorite friend’s name was Barbara and she died almost exactly 5 years ago. She loved yogurt, lemons and sweetened condensed milk. I’ll make this very yummy looking dessert in her honor.
Melissa Griffiths
I love that you have a Barbara to think of! I don’t know much about baking this as a pudding but you could certainly try! I’d look up another baked pudding recipe and go off of that for baking time and temps to start with.
Sabby D
You might not see this but I just made this for Easter and made it as a pudding . It was delicious I followed the instructions for the filling except I used half lemon, half lime juice as that is what I had. Then I baked it in a small glass casserole dish for about 25 , min and put it in the fridge for 3 hours
G Franklin
I love this recipe, super easy. Also, love that the pie isn’t overly sweet.
Great springtime or summer dessert; I love being able to make a pie the whole family can enjoy!
Mary B-MacL
Would substituting lime work?
This sounds lovely to make and I have a whole bag of limes!
Thanks
Mary
Melissa Griffiths
I think it will work great!
Mary B-MacL
I made this pie with a juice of four fresh limes and the zest and had a lovely lime flavor and the graham cracker crust was delicious. I do love lemon though so I think next time I will do that as well thank you again.!
Stephanie allen
good afternoon! wondering if the 15min bake time is correct? I seems 15 min isn’t long enough to set a custard? I just got the mix together and sae the bake time
Buddy
I’m wondering the same thing. Currently in the oven, been in there for 18 mins now and still doesn’t seem to have set.
Anika
This pie was incredible! Wanred to make it again but only have regular whole milk yogurt, would that still work?
Melissa Griffiths
Should work great!
Deborah Wallace
can you freeze this pie?
Barbara Schieving
Hi Deborah – I haven’t frozen it, but it should freeze well. Let me know if you give it a try.
Bell
Hi barbara this is an exciting recipe
Wonder if i can substitute a bit of condensed milk with honey, perhaps?
Thanks
Barbara Schieving
Hi Bell – I’m not familiar with condensed milk with honey. Do you make your own or is it sweetened condensed milk sweetened with honey? As long as it has the consistency of regular sweetened condensed milk and the same sweetness level, you should be fine to sub it.
Maria
I’m thinking of making this pie ahead of time. How long will it hold up in the fridge?
Barbara Schieving
Hi Maria – ideally you’d serve it the next day, but you could make it two days ahead. The longer you wait the softer the crust will be.
Karen Hilliard
Oh Barbara,
This got me thinking, I wonder if this pie would be able to be baked in the ultra on the bake cycle? What do you think? I might email IP, and see what they might suggest. I’m just not sure yet what to do with the bake cycle, considering it already has a cake cycle.
Thanks,
Karen Hilliard
Barbara Schieving
Hi Karen – yes, I created a pressure cooker version of this pie for my cookbook that will be released October 1 🙂