Save on Pinterest

Lemony Yogurt Cream Pie

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
  • Total Time
    Prep: 45 min. + chilling Bake: 25 min. + cooling
  • Makes
    8 servings

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 zest
  • 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 zest
  • 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. 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 zest and juice; beat until stiff peaks form. Spread over pie.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.