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.
Today I’ve teamed up with The Greek Gods Yogurt to bring you a luscious lemon pie perfect for the holidays. 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.
I’ve purchased the full fat Traditional Plain Greek Gods Yogurt before to use in recipes, but I hadn’t tried their flavored yogurts until recently. They sent me some grocery store coupons. So I couldn’t resist trying several of the flavors.
I loved all the flavors I bought, but I paired the Honey Salted Caramel The Greek Gods Yogurt with my homemade Pecan Pie Granola and had it for dessert one night. They are fabulous together.
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.
The Greek Gods is holding a Fall Pie Recipe Contest. To enter submit your favorite autumn pie dish using The Greek Gods® Greek-Style Yogurt, Kefir, Lebni along with a photo of the dish and the hashtag #GreekGodsPies.
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.
Creamy Lemon Yogurt Pie
- 1 1/2 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
- 1/2 cup fresh lemon juice
- 1/2 cup plain or honey lemon Greek Gods yogurt
- 2 tablespoons grated lemon zest
Preheat oven to 350°.
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.
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