Lemony Yogurt Cream Pie Recipe

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Lemony Yogurt Cream Pie Recipe

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I developed this recipe when my sister gave me a box of lemons from her tree. The addition of yogurt in the filling tempers the lemony tartness slightly. —Karen Schreiner, Kingman, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 1/4 cup cornstarch
  • 1 cup 2% milk
  • 1 cup sugar
  • 3 large egg yolks
  • 1 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 cup plain Greek yogurt
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice

Directions

In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon peel and juice; beat until stiff peaks form. Spread over pie. Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Lemony Yogurt Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 1/4 cup cornstarch
  • 1 cup 2% milk
  • 1 cup sugar
  • 3 large egg yolks
  • 1 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 cup plain Greek yogurt
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  1. In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  3. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  4. In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold.
  5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon peel and juice; beat until stiff peaks form. Spread over pie. Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Lemony Yogurt Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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