This yogurt pie recipe has been my go to dessert whenever I want something cool, tangy, and almost embarrassingly easy to pull together.
It uses creamy yogurt, a touch of sweetness, and a buttery graham crust, and it never once needs the oven.
I first made this on a summer afternoon when I had a tub of plain Greek yogurt in the fridge and no real plan for it.
One taste of that chilled, lemony slice and it became a permanent fixture in my dessert rotation.
If you already love tangy, custardy desserts, this one sits right alongside my Atlantic Beach Pie, just with a lighter, no-bake twist.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 15 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Yogurt Pie Recipe
This pie sits at the perfect crossroads of light and indulgent.
It tastes rich enough for a dinner party, but it’s built on yogurt instead of a pile of cream cheese.
There’s no oven involved, so it won’t heat up your kitchen on a warm day.
It also happens to be one of those desserts that looks far more impressive than the effort it actually takes.
- Comes together with about 15 minutes of hands on time
- No baking required, just mix, pour, and chill
- Tangy, creamy filling that isn’t overly sweet
- A buttery graham crust that holds its shape when sliced
- Easy to dress up with fresh fruit or a drizzle of honey
- A lighter alternative to traditional cream pies
You might also enjoy: Buttermilk Pie
Ingredients
Every ingredient here earns its place, and most of them are already sitting in your fridge or pantry.
The yogurt does the heavy lifting, giving the filling its signature tang and that silky, custard like texture once it’s chilled.
If you love the tang of yogurt in desserts, you’ll want to bookmark my Yogurt Parfait too, since it uses a lot of the same pantry staples.
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar (for the crust)
- 2 cups plain whole milk Greek yogurt
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 packet (¼ ounce) unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy cream, whipped to soft peaks
- Pinch of salt
Kitchen Equipment Needed
You don’t need anything fancy for this one, which is part of what makes it such a stress free bake.
A few basic tools and a fridge with some open shelf space are really all you need.
Read Also: Cream Cheese Pie
- 9 inch pie dish
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small saucepan
- Microplane zester
- Measuring cups and spoons
- Plastic wrap
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie, and they genuinely make the process smoother.
None of them are required, but each one solves a small pain point that comes up in a lot of no-bake pie recipes.
I picked these up after making one too many pies with a soggy crust, and honestly a good pie dish alone can transform this recipe the same way it does for my Pecan Pie Cheesecake.
1. OXO Good Grips 9-Inch Glass Pie Plate
I like glass over metal for this recipe because you can actually see the crust as it sets and check for any cracks before you pour in the filling.
It also transitions straight from prep to fridge to table without needing to transfer the pie to another dish.
2. KitchenAid Hand Mixer
Whipping the cream to soft peaks by hand is doable, but a good hand mixer gets you there in under two minutes with a much more even texture.
It also makes quick work of blending the yogurt filling until it’s completely smooth.
3. Nielsen-Massey Pure Vanilla Extract
A higher quality vanilla extract makes a noticeable difference in a filling this simple, since there’s nowhere for a weak or artificial flavor to hide.
A little goes a long way here.
4. Microplane Premium Zester
Getting fine, fluffy lemon zest instead of bitter white pith makes a real difference in the final flavor of this pie.
This zester is sharp enough to do it in just a few passes over the lemon.
Step-by-Step Instructions: How to Make Yogurt Pie
1. Make the Graham Cracker Crust
- In a medium bowl, stir together the graham cracker crumbs and granulated sugar until evenly combined.
- Pour in the melted butter and stir with a fork until the mixture looks like wet sand and every crumb is coated.
- Press the mixture firmly into the bottom and up the sides of a 9 inch pie dish, using the bottom of a measuring cup to pack it tightly.
- Place the crust in the freezer for 15 minutes while you prepare the filling, so it firms up and holds together cleanly when sliced later.
2. Bloom the Gelatin
- Sprinkle the unflavored gelatin evenly over the 3 tablespoons of cold water in a small saucepan.
- Let it sit undisturbed for 5 minutes, this allows the granules to soften and absorb the water fully.
- Warm the saucepan over the lowest heat setting for about 30 seconds, stirring constantly, just until the gelatin fully dissolves into a clear liquid.
- Remove it from the heat immediately and set it aside to cool slightly while it’s still pourable.
3. Mix the Yogurt Filling
- In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Whisk until the mixture is completely smooth with no streaks of yogurt remaining.
- Slowly pour in the slightly cooled, dissolved gelatin while whisking constantly, this prevents the gelatin from seizing into clumps.
- Continue whisking for another 30 seconds until everything is fully incorporated.
4. Fold in the Whipped Cream
- In a separate bowl, whip the heavy cream with a hand mixer until soft peaks form, this takes about 2 to 3 minutes on medium high speed.
- Add about a third of the whipped cream into the yogurt mixture and stir it in fully to lighten the base.
- Gently fold in the remaining whipped cream using a rubber spatula, using a light folding motion rather than stirring to keep as much air in the mixture as possible.
- Stop folding as soon as no white streaks remain, overmixing at this stage will deflate the filling.
5. Assemble and Chill the Pie
- Remove the crust from the freezer and pour the yogurt filling directly into it, smoothing the top with a spatula.
- Cover the pie loosely with plastic wrap, making sure the wrap doesn’t touch the surface of the filling.
- Refrigerate for at least 4 hours, though overnight gives the cleanest slices and the best texture.
- Once fully set, the filling should feel firm to the touch and hold a clean slice when cut.
6. Slice and Serve
- Run a thin knife under hot water and wipe it dry before each cut, this gives you clean, bakery style slices.
- Slice the pie into 8 even wedges using a gentle sawing motion rather than pressing straight down.
- Top individual slices with fresh fruit, a drizzle of honey, or a small dollop of extra whipped cream if desired.
- Serve immediately after slicing, keeping any remaining pie covered and refrigerated.
Another favorite: No Bake Greek Yogurt Fruit Tart
Tips for The Best Yogurt Pie
A few small details make the difference between a pie that slices cleanly and one that slumps on the plate.
Most of these come down to temperature control and not rushing the chilling step.
The same attention to chilling time is exactly what makes my Chocolate Cream Cheese Pie turn out so clean when sliced.
- Use full fat Greek yogurt for the creamiest, most stable filling
- Make sure the dissolved gelatin has cooled slightly before adding it, hot gelatin can curdle the yogurt
- Don’t skip the freezer step for the crust, it prevents a soggy bottom
- Chill the pie for the full 4 hours minimum, rushing this step leads to a runny slice
- Fold the whipped cream in gently to keep the filling light and airy
- Use fresh lemon juice rather than bottled for the brightest flavor
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few simple additions can turn it into more of a moment.
I like to keep the toppings light so they don’t compete with that tangy yogurt filling.
A slice pairs beautifully alongside fresh berries or even a scoop of Peach Frozen Yogurt for a double yogurt dessert spread.
- Fresh berries or sliced stone fruit on top
- A light drizzle of honey or fruit syrup
- A dusting of extra lemon zest for color and aroma
- A small dollop of whipped cream on each slice
- Mint leaves for a pop of color
Variations of Yogurt Pie
Once you’ve made the base recipe, it’s easy to riff on it depending on what you’re craving or what’s in season.
Swapping the fruit or flavoring is usually all it takes.
The same logic applies if you’re a fan of citrus desserts like my Key Lime Cheesecake, which uses a nearly identical no-bake approach.
- Berry Swirl Version: Swirl ¼ cup of berry jam through the filling before chilling for a marbled look
- Coconut Yogurt Pie: Stir in ½ cup shredded coconut and swap the vanilla for coconut extract
- Chocolate Chip Yogurt Pie: Fold in â…“ cup mini chocolate chips along with the whipped cream
- Vanilla Bean Version: Scrape in the seeds of one vanilla bean along with the extract for deeper flavor
- Honey Yogurt Pie: Replace 2 tablespoons of the condensed milk with honey for a floral sweetness
Storage and Reheating
This is a chilled dessert through and through, so there’s no reheating involved, just proper storage to keep the texture right.
Kept cold, it holds its shape and flavor for several days.
If you want another make ahead dessert with the same fridge friendly storage window, try my Pumpkin Pie Cheesecake.
- Store the pie covered tightly with plastic wrap in the refrigerator for up to 4 days
- Avoid freezing, the gelatin and yogurt texture can turn grainy once thawed
- Keep any fresh fruit toppings separate until just before serving to prevent sogginess
- Slice only what you plan to serve, leaving the rest of the pie whole for freshness
Nutritional Facts
This yogurt pie recipe is lighter than most traditional cream pies, largely thanks to the yogurt base replacing a good portion of the cream cheese or custard you’d normally find.
Exact values will vary slightly depending on the specific brands you use.
For another lightened up option with similar swaps, my Greek Yogurt Banana Bread uses the same yogurt for moisture instead of extra butter.
- Calories: approximately 310 per slice
- Protein: 7 grams
- Carbohydrates: 34 grams
- Fat: 16 grams
- Sugar: 27 grams
- Calcium: a good source, thanks to the yogurt and cream
Health Benefits of Key Ingredients
While this is still very much a dessert, a few of the ingredients pull their weight nutritionally.
Greek yogurt in particular is doing more work here than just flavor.
I lean on the same yogurt base for a quick breakfast in my Banana Yogurt Bowl, which shares a lot of the same nutritional upside.
- Greek Yogurt: A good source of protein and probiotics that support gut health
- Lemon Juice: Provides vitamin C and a bright, natural acidity
- Heavy Cream: Contains fat soluble vitamins A and D
- Graham Crackers: Provide a small amount of whole grain in the crust
- Gelatin: Contains collagen, which some people find supportive for joint and skin health
FAQs About Yogurt Pie
If you’re new to no-bake pies, these are the questions I get asked most, the same ones that came up when I first shared my No Bake Chocolate Pie.
1. Can I use flavored yogurt instead of plain?
You can, though it will change the sweetness and flavor balance of the final pie.
If you use flavored yogurt, consider reducing the sugar in the crust slightly to keep the overall dessert from becoming too sweet.
2. Do I have to use gelatin?
The gelatin is what gives this pie its clean, sliceable texture once chilled.
Without it, the filling will still taste great, but it will be softer and closer to a spoonable pudding pie rather than a sliceable one.
3. Can I make this pie ahead of time?
Yes, this is actually an ideal make ahead dessert.
It needs at least 4 hours to set, so making it the night before serving works perfectly and often gives even cleaner slices.
4. Why did my filling turn out grainy?
This usually happens when the gelatin is added while still too hot, which can cause the yogurt proteins to curdle slightly.
Let the dissolved gelatin cool for a minute or two before whisking it into the yogurt mixture.
5. Can I use a store bought crust instead?
Absolutely, a store bought graham cracker crust works well if you’re short on time.
Just note that pre-made crusts are often slightly shallower, so you may have a small amount of filling left over.
Yogurt Pie
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar for the crust
- 2 cups plain whole milk Greek yogurt
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 packet (¼ ounce) unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy cream whipped to soft peaks
- Pinch of salt
- Fresh berries or sliced stone fruit
- Honey or fruit syrup for drizzling
- Extra lemon zest for dusting
- Whipped cream additional for topping
- Mint leaves for garnish
Equipment
- Large mixing bowls
- Rubber spatula
- Small saucepan
- Measuring cups and spoons
- Plastic wrap
- OXO Good Grips 9-Inch Glass Pie Plate optional
- KitchenAid Hand Mixer optional
- Microplane Premium Zester optional
Method
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes.
- Sprinkle gelatin evenly over cold water in a small saucepan. Let stand for 5 minutes. Warm over the lowest heat for about 30 seconds, stirring constantly, until fully dissolved. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together Greek yogurt, sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until smooth. Slowly pour in the dissolved gelatin while whisking constantly until fully incorporated.
- Whip heavy cream until soft peaks form. Stir a third of the whipped cream into the yogurt mixture to lighten it, then gently fold in the remaining cream with a rubber spatula until no white streaks remain.
- Remove the crust from the freezer and pour the filling in, smoothing the top with a spatula. Cover loosely with plastic wrap. Refrigerate for at least 4 hours, or overnight for best results.
- Run a thin knife under hot water and wipe dry before each cut. Slice into 8 wedges using a gentle sawing motion. Top with fresh fruit, honey, or extra whipped cream if desired. Serve immediately.
Nutrition
Notes
- Use full fat Greek yogurt for the creamiest, most stable filling. Low-fat yogurt may result in a softer texture.
- Let the dissolved gelatin cool for a minute or two before adding it to the yogurt mixture — if it’s too hot, it can curdle the yogurt and cause a grainy texture.
- Don’t skip the freezer step for the crust — it prevents a soggy bottom and helps it hold together when sliced.
- Chill the pie for the full 4 hours minimum. Rushing this step leads to a runny slice that won’t hold its shape.
- Fold the whipped cream in gently with a light motion to keep the filling light and airy. Overmixing will deflate it.
- Use fresh lemon juice rather than bottled for the brightest, most vibrant flavor.
- For a berry swirl version, swirl ¼ cup of berry jam through the filling before chilling.
- Store the pie covered tightly with plastic wrap in the refrigerator for up to 4 days. Avoid freezing, as the texture can become grainy.
- If using a store-bought crust, you may have a small amount of filling left over since pre-made crusts are often shallower.
- Keep any fresh fruit toppings separate until just before serving to prevent sogginess.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This yogurt pie recipe has earned its permanent spot in my dessert rotation, and I think it deserves one in yours too.
It’s light, tangy, endlessly adaptable, and about as low stress as a pie can get.
Give it a try this week and let me know how your slice turns out.
I would love to hear about it in the comments, and if you enjoyed it, please share it with anyone who could use a new no-bake dessert in their life.
Recommended:
