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Yogurt Lemon Pie

Total Time

Prep/Total Time: 15 min.

Makes

8-10 servings

This tasty recipe came about by experimenting in my kitchen. I'm a grandmother and great-grandmother, and when I'm not baking for relatives or friends, I'm busy tending my cherry orchard or skiing, bowling or dancing! —Elsie Culver, Big Arm, Montana

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups plain yogurt
  • 1 pastry shell or graham cracker crust (9 inches), baked and cooled
  • 1/3 cup whole milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • Whipped topping, optional
  • Lemon zest, cut into thin strips, optional

Directions

  1. In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened.
  2. Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.
Graham cracker crust (9 inches)
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts

1 piece: 245 calories, 15g fat (9g saturated fat), 36mg cholesterol, 289mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 4g protein.

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