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Yogurt Pie Recipe

Yogurt Pie

iamwinfred
This yogurt pie is the perfect dessert when you want something cool, tangy, and almost embarrassingly easy to pull together. With a creamy yogurt filling, a buttery graham cracker crust, and no oven required, it comes together in just 15 minutes of hands-on time. The filling uses Greek yogurt, sweetened condensed milk, fresh lemon, and a touch of gelatin to create a silky, sliceable texture that's light yet indulgent.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

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

For Serving (optional)

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 34gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 27gVitamin A: 8IUVitamin C: 6mgCalcium: 15mgIron: 4mg
Keyword Greek yogurt pie, lemon yogurt pie, No Bake Dessert, summer dessert, yogurt pie
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