Lemon Yogurt Cream Pie
Bright, tangy, and irresistibly creamy, this Lemon Yogurt Cream Pie is the ultimate dessert for citrus lovers. Featuring a buttery graham cracker crust and a luscious filling of Greek yogurt, sweetened condensed milk, and fresh lemon juice, this no-fuss pie delivers the perfect balance of tartness and sweetness. Topped with a pillowy layer of freshly whipped cream and a hint of vanilla, it’s as refreshing as it is indulgent. With just 20 minutes of prep time and minimal baking, this stunning pie is perfect for summer gatherings, dinner parties, or any occasion that calls for a light yet decadent treat. Garnish with a sprinkle of lemon zest or slices for a vibrant finish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Plain Greek yogurt
- 14 ounces Sweetened condensed milk
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely before filling.
In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well combined.
Pour the lemon filling into the cooled graham cracker crust. Spread it evenly with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
To make the whipped cream topping, add the heavy cream, powdered sugar, and vanilla extract to a chilled mixing bowl. Use an electric mixer to whip on medium-high speed until soft peaks form.
Once the pie has set, spread or pipe the whipped cream over the top of the pie as desired.
Garnish with additional lemon zest or thin lemon slices, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 312.1 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1540 mg | 118% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2258 mg | 48% | |
*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.
