Creamy Lemon Pie Light
Indulge guilt-free with this irresistible Creamy Lemon Pie Light, a refreshing twist on the classic dessert that’s perfect for warm weather or any occasion. Featuring a buttery graham cracker crust and a velvety filling made with low-fat cream cheese, non-fat Greek yogurt, and a burst of fresh lemon juice and zest, this pie delivers all the tangy sweetness you crave without the extra calories. Lightly sweetened with honey and set with a touch of gelatin, the filling achieves an airy, creamy texture that’s both satisfying and wholesome. With just 20 minutes of prep time, this no-bake (after a quick crust bake!) delight comes together effortlessly, making it an ideal choice for a healthier dessert option. Garnish with a dollop of light whipped topping and a bright lemon slice for a stunning finish that’s sure to impress your guests. Perfect for spring gatherings or summer barbecues, this light lemon pie will be the star of your dessert table!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Low-fat cream cheese, softened
- 1 cup Non-fat Greek yogurt
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
- 1 cup Light whipped topping (optional, for garnish)
- 4 slices Lemon slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust. Bake in the preheated oven for 8-10 minutes, then let it cool completely.
In a small microwave-safe bowl, stir together the gelatin powder and water. Let it sit for 5 minutes to bloom.
Microwave the gelatin mixture for 10-15 seconds until fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the Greek yogurt, lemon juice, lemon zest, honey, and vanilla extract to the cream cheese. Beat until well combined and smooth.
Stir in the dissolved gelatin mixture and mix until evenly incorporated.
Pour the lemon filling into the cooled graham cracker crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or overnight, until the filling is set.
Before serving, optionally garnish with light whipped topping and lemon slices for a decorative touch.
Slice and enjoy this light and creamy lemon pie!
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 19.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
