Creamy Lemon Greek Yogurt Pie Recipe
Serves 10
20 mins prep
20 mins cook
40 mins total
Brown sugar salted graham cracker crust with a creamy greek yogurt lemon filling, topped with whipped cream and lemon curd.
Salted graham cracker crust
Lemon yogurt filling
Garnish
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Do ahead
The crust can be no bake, if desired. I like to bake mine to crisp it up. If you plan to bake it, preheat the oven to 375°F.
Make the crust
If using a food processor, the crust can be made entirely in there. If not, in a medium bowl, whisk together the graham cracker crumbs, kosher salt and brown sugar. Then add melted butter and mix until combined. Pat firmly into a 9-inch tart or pie pan.
If baking, bake for 10-12 minutes*. When the crust comes out, it may have puffed up. Gently pat it back into shape with the bottom of a measuring cup or a drinking glass. Set aside to cool.
Make the filling
In a medium heatproof bowl or jug, whisk together the granulated sugar and unflavored powdered gelatin. Set aside.
Heat together the lemon juice and water in a small saucepan just until boiling. While whisking constantly, slowly pour this mixture into the granulated sugar and unflavored gelatin mixture until everything is dissolved. Set aside to cool until room temperature. Do not refrigerate yet.
In a large mixing bowl, whisk together half of the whipped topping, greek yogurt and lemon zest. Slowly add the cooled gelatin mixture and whisk until completely combined. Pour this mixture into the tart crust. Carefully set in the refrigerator uncovered for at least 1 hour, or until set.
Refrigerate the remaining whipped topping until ready to serve.
Garnish
Before serving, spread the remaining whipped topping or whipped cream on top of the chilled tart. Add lemon curd, if desired. I piped mine using round piping tips to make flower shapes.
