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4.28 from 40 votes

Creamy Lemon Yogurt Pie

Cook Time25 minutes
Total Time25 minutes
Course: Dessert
Servings: 8 -12 Servings
Author: Barbara Schieving

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