Lemon Yogurt Cream Pie Recipe

This refreshing Lemon Yogurt Cream Pie recipe, adapted from the 2006 Taste of Home cookbook, is the perfect light dessert. Its creamy lemon filling, made with Greek yogurt, is surprisingly easy to make and requires only 5 minutes of active prep time (plus 8 hours chilling for the perfect set). This recipe is a delightful balance of tangy lemon and creamy yogurt, creating a guilt-free indulgence that's perfect for any occasion!

Prep Time 5 mins
Cook Time 5 mins
Calories 132.9 kcal
Protein 6g
Rating 5.0 (2 Reviews)
Lemon Yogurt Cream Pie 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Yogurt Cream Pie

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How to Make Lemon Yogurt Cream Pie

  1. In a microwave-safe bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to bloom.
  2. Microwave, uncovered, on high for 20 seconds. Stir until completely dissolved.
  3. Stir in 1/4 cup sugar substitute (such as Splenda or Equal) and 1/4 cup fresh lemon juice.
  4. Add 2 cups plain Greek yogurt and 1 tablespoon lemon zest. Mix until smooth and well combined.
  5. Gently fold in 1 cup whipped topping (such as Cool Whip).
  6. Pour the filling into your prepared pie crust (9-inch).
  7. Cover the pie and refrigerate for at least 8 hours, or preferably overnight, to allow the filling to set completely before serving.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

56g

Fat

21g

Carbs

5g