If you're looking for an easy, last minute summertime dessert, this Lemon Yogurt Pie is the recipe for you. Made with probiotic packed greek yogurt, a few spoonfuls of your lemon curd and homemade Cool Whip, this super simple, 10-ingredient, almost-no-bake dessert tastes like a cheesecake, except without the fuss!
I first tried making yogurt pie when I tested out this Cool Whip pie recipe from Allrecipes (they made my photo their hero shot way back in 2020!). It was delightfully creamy, and I loved how easy it was to make. Sweet and tangy with the salty crunch of a pretzel crust? Yes please. I made a few recipe tweaks of my own, but the idea stayed the same.
This lemony yogurt pie is a great recipe for lazy bakers—it requires just 8 minutes of bake time for the crust, during which time you can easily whip up the filling. As an added bonus, you can sneak in some fresh fruit plus a healthy dose of protein and probiotics for a relatively guilt-free dessert!
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Why You’ll Love This Easy Pie Recipe
- Quick & Easy - My super easy pretzel crust requires just three ingredients, zero rolling pins and 8 minutes to bake. And the creamy lemon pie filling is just as simple—it’ll be done by the time your crust comes out of the oven (but make sure you let the crust cool before assembly!).
- Better For You - Most yogurt pie recipes call for Cool Whip, but many of the whipped toppings on the market contain high fructose corn syrup and a bunch of difficult to pronounce "ingredients'' like sorbitan monostearate (WTF is that?!?) AND palm oil, which is a huge source of deforestation when it isn't sustainably sourced. Luckily, making homemade frozen dessert topping with actual food (like real whipped cream!) isn't hard.
SIDE NOTE: Unfortunately, opting for "real food" will set you back $2-3 extra. This is yet another reason we need a reform of our current (broken) food system. - Customizable - Lemon yoghurt pie is endlessly riffable depending on what you have in the fridge. And if all that weren't enough, you can also make it vegan and/or gluten free. Simply swap in vegan butter and/or gluten free pretzels (Aldi and TJ's both carry them). If you come up with any winning combos I should know about, I'd love to hear about them in the comments below!
Ingredients & Substitutions
Now that you're ready to make this fabulously easy, (almost) no bake dessert, it's time to grab your ingredients. Here's everything you need:
- Pretzels - The salty-sweet-sour combo here is delightful. Feel free to swap in another salty option like Ritz crackers, or make a more traditional vanilla wafer or graham cracker pie crust.
- Butter - I use salted, cultured, European-style butter for the best flavor, but unsalted works great if you’re not as much of a salt freak as yours truly. You’re welcome to swap in coconut oil (add some salt to taste) or vegan butter.
- Granulated Sugar - I used plain white sugar, but you can feel free to swap in brown sugar for more of a caramelized flavor.
- Cream Cheese - Use full-fat, block-style cream cheese from a reputable brand for the best results. (Here’s a nice rundown of commonly available brands.)
- Powdered Sugar - Also known as confectioner’s sugar or icing sugar, this powdery white sweetener is just granulated sugar blitzed with starch until super fine. That added starch is necessary for stabilizing the homemade Cool Whip. Feel free to make your own using white sugar and cornstarch or potato starch.
- Vanilla Extract - Adding vanilla is almost always a good idea for desserts, as it gives a lovely aromatic warmth and sweetness. Feel free to use an equal amount of vanilla paste, or omit it for a more bright lemon flavor.
- Heavy Whipping Cream - Fat is your friend when it comes to making yogurt pie, and heavy cream is the richest of them all. You’re welcome to use slightly lighter whipping cream if you prefer.
- Plain Greek Yogurt - Make sure to use full-fat greek yogurt for the best results. Labneh is a great substitute!
- Lemon Curd - You can use store-bought or homemade lemon curd. Feel free to add extra with a layer on the bottom of the pie (under the yogurt filling) or a swirl throughout. It also makes a nice glaze for your berries!
- Fresh Berries (Optional) - While you can make an excellent lemon yogurt pie without fresh berries, I love the pop of color, textural contrast, and juicy flavor they add. Mix and match to your heart’s content!
How to Make Lemon Yogurt Pie
This easy, almost no-bake pie recipe comes together in just a few simple steps:
Step 1: Make Crust. Simply blitz the pretzels until they are relatively fine crumbs. Add the melted butter and sugar. Continue to blitz until the crumbs are uniform and begin clustering together. Dump the crust contents into your pie pan, carefully removing the blade of the food processor if necessary.
Step 2: Press-In Pretzel Crust. Using your fingers, medium-firmly press the crust into place around the bottom and sides of the pan. As the crust begins to take shape, you can see where to even it out if need be.
Step 3: Whip Cream Cheese. Add room temperature cream cheese to a large bowl with vanilla and powdered sugar. Beat until smooth. Add in cream and continue to beat until stiff peaks form.
Step 4: Finish Lemon Yogurt Filling. When the stabilized whipped cream mixture is complete, add the preserves and yogurt, folding to incorporate.
Step 5: Assemble & Chill. Once the crust has cooled completely—about 15 minutes on a cooling rack—pour in the lemon filling. Level it with the back of a spoon or an offset spatula.
If you have fresh berries, decorate the top of the pie. Cover tightly (preferably with something reusable or recyclable) and chill. Place it in the fridge for a minimum of 6 hours to set; alternately, you can stick it in the freezer for 2 hours to set up more quickly. (If you use the freezer, don’t add the berries until you’re ready to serve.) Once chilled through, slice and serve. Enjoy!
Optional Variations & Dietary Adaptations
There are myriad ways you can turn this easy lemon yogurt pie into your own masterpiece. Here are a few ideas to get you started:
- Dairy-Free - I haven’t tried it, but I don’t see why this lemon yogurt pie recipe shouldn’t work with dairy-free Greek yogurt, cream cheese, and lemon curd.
- Gluten-Free - Swap in your favorite gluten-free press-in crust base (cookies, pretzels, graham crackers, etc.).
- Use The Jar You’ve Got! Whether you have blueberry, apricot, strawberry, or raspberry flavored spread, or whether it’s jam, jelly, curd, or preserves, ALL of it will work. Grape jelly? Check. Your homemade jam from last season? Oh hell yeah! Lime curd? Why not?!?
- Or Don’t Use A Jar! Don't have any jam, but have some super ripe bananas? Or maple syrup, agave, or some honey? THOSE WORK TOO. Feel free to play and find your perfect pie flavor.
- Flavored Yogurt. Use lemon-flavored Greek yogurt cups, or feel free to mix and match different flavors to your liking. Note that you may want to add a bit of extra jam or curd to add a bit of sweetness depending on the brand.
- Swap Pie Crusts. Sub graham crackers, ginger snaps or chocolate cookies instead of making a pretzel pie shell.
- Add-Ons & Mix-Ins. Feel free to get creative with your pie toppers. Don’t have any fresh fruit? Try adding some toasted coconut flakes or some strips of candied lemon zest. You can also add extra grated citrus zest to the yogurt filling for an added pop of citrusy flavor, or swirl another flavor of jam throughout the filling for a colorful aesthetic.
Expert Tips
- Repurpose the Crust - You can use the press-in pretzel pie crust recipe with other fillings, too! I'll definitely be using this recipe for my Mom’s classic cheesecake in the future. And probably some bar cookies (maybe my coconut key lime pie bars?!?), too.
- Perfect Your Press-In - Using a clean dry measuring cup is one of my favorite ways to even out a press-in crust.
- Premade Crust - If you're in a real rush, you can always opt to use a pre-made graham cracker crust from the store. (Here's some advice about choosing the best one.) I just prefer the salty-sweet balance of the pretzel crust and love knowing *exactly* what goes into it! And pretzels are under $2 a bag at my local Aldi, so it's also almost inevitably cheaper than store bought.
- Real Deal vs. Convenience/Cost - If you need a shortcut and/or want to knock about $3 off the total cost of this yogurt pie, you can swap in a tub of whipped topping for the cream cheese, heavy cream, powdered sugar and vanilla. Aldi and other store versions sell tubs for about $0.80. If you're making a vegan yogurt pie and want the same shortcut, So Delicious and TruWhip both offer vegan options. Just note that the vegan versions won't save you any cash, just time.
- Stand Mixer vs. Hand Mixer - If you’re using a stand mixer, consider using the whisk attachment to get the airiest filling. If you’re using a hand mixer, the whisk attachments can sometimes feel a bit flimsy, so you’re better off using the regular beaters.
Storage Instructions
- Since the filling of this pie is made with dairy, it needs to remain under refrigeration. It should not stay at room temperature for more than 2-3 hours.
- Lemon yogurt pie should last for up to a week in the refrigerator.
- If you want to get ahead for an upcoming party, it'll last for up to a month in the freezer! Make sure to wrap it very well in several layers of plastic wrap and wait to decorate with fresh fruit until ready to serve. Simply allow the yogurt pie to defrost overnight in the fridge, then garnish.
Serving Suggestions
I think lemon desserts like this lemon yogurt pretzel pie are perfect all year round. That zippy, puckery lemon flavor makes it a great palate cleanser after a heavy winter meal like my Instant Pot beef stew, but it’s equally great for hot and sweaty summer days after serving BBQ favorites like my Asian pork burgers. And, while it’s easy enough to whip up on a random evening after work, it’s also pretty enough for a special occasion.
For more easy lemon dessert ideas, try my easy blueberry parfaits with lemon curd whipped cream or easy Italian lemon cake with almonds next!
FAQs
My easy lemon yogurt pie recipe is made without sweetened condensed milk, so start there!
For sure! If you have a blender, that will also work just fine. If you don't, don't fret! If you have a sturdy zip-top bag, a rolling pin or mallet, and some aggression or nervous energy to work out, you'll easily be able to achieve delicious results. This video will show you how it's done.
Great question! While lemon curd and lemon pie filling are both citrusy and delicious, they’re not quite the same thing. Lemon curd is a rich, silky spread made with fresh lemon juice, sugar, egg yolks, and butter. It’s thick, glossy, and intensely tangy. You’ll often see it spooned into tart shells, swirled into yogurt, or spread on scones.
Lemon pie filling, on the other hand, is a broader category. It can refer to several different types of lemon-based fillings used in pies—classic lemon meringue pie’s curd-like filling, a creamy lemon chiffon, or the custardy filling in a lemon cream pie. Some versions are cooked with cornstarch and water for a pudding-like consistency, while others are made with whipped cream, sweetened condensed milk, or yogurt for a lighter, creamier texture.
So while lemon curd can be used as a pie filling, not all lemon pie fillings are curd. It really depends on the texture and flavor you’re going for!
Aside from fresh berries or candied lemon slices, any kind of fruity topping is welcome. I’d recommend a drizzle of the amaretto raspberry coulis from my French cream cheese mousse recipe, homemade amaretto cherries, or some thinned out jam. Toasted coconut flakes and whipped coconut cream or coconut-flavored whipped cream could take it in a tropical direction, as could a sweet mango sauce. Lemon plays nicely with lots of flavors, so have fun playing!
More Easy Dessert Recipes
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Lemon Yogurt Pie with Press-In Pretzel Crust
Ingredients
Press In Pretzel Pie Crust
Yogurt Pie Filling
- 4 oz Cream Cheese
- ⅓ C Powdered Sugar
- 1 ½ teaspoon Vanilla Extract
- 1 C Heavy Whipping Cream
- 16 oz Plain Greek Yogurt
- ⅓ C Lemon Curd or fruit preserves of choice
Optional Toppings
- 1-2 Pints Fresh Berries
Instructions
- Blitz the pretzels until they are relatively fine. Add the butter and sugar. Continue to blitz until the crumbs are uniform and begin clustering together.Dump the crust contents into your pie pan, carefully removing the blade of the food processor if necessary.Using your fingers, medium-firmly press the crust into place around the bottom and sides of the pan.7 oz Pretzels, 1 stick Butter, ⅓ C Sugar
- Add softened cream cheese to a mixing bowl with vanilla and powdered sugar. Beat until smooth. Add in cream and continue to beat until stiff peaks form. NOTE: You can save a bit of time by adding the cream to the bowl with the cream cheese and beating it all together. It will result in a slightly less homogeneous consistency, but since I opt for adding chunkier preserves, it never bothers me a bit. When the stabilized whipped cream mixture is complete, add the preserves and yogurt, folding to incorporate.4 oz Cream Cheese, ⅓ C Powdered Sugar, 1 ½ teaspoon Vanilla Extract, 1 C Heavy Whipping Cream, 16 oz Plain Greek Yogurt, ⅓ C Lemon Curd
- Once the crust has cooled completely - about 15 minutes on a cooling rack - simply pour in the filling. Level it with the back of a spoon or an offset spatula. If you have fresh berries, feel free to decorate with them atop the pie, or add a hidden layer underneath. Or do a little of both! NOTE: If you are going to freeze the pie, I recommend waiting to decorate until it is defrosted and ready to serve.Cover tightly and chill. Place it in the fridge for a minimum of 6 hours to set; alternately, you can stick it in the freezer for 2 hours to set up more quickly. Once chilled through, slice and serve. Enjoy!1-2 Pints Fresh Berries
Notes
- Since the filling of this pie is made with dairy, it needs to remain under refrigeration. It should not stay at room temperature for more than 2-3 hours.
- Lemon yogurt pie should last for up to a week in the refrigerator.
- If you want to get ahead for an upcoming party, it'll last for up to a month in the freezer! Make sure to wrap it very well in several layers of plastic wrap and wait to decorate with fresh fruit until ready to serve. Simply allow the yogurt pie to defrost overnight in the fridge, then garnish.
- Dairy-Free - I haven’t tried it, but I don’t see why this lemon yogurt pie recipe wouldn't work with dairy-free Greek yogurt, cream cheese, and lemon curd.
- Gluten-Free - Swap in your favorite gluten-free press-in crust base (cookies, pretzels, graham crackers, etc.).
- Use The Jar You’ve Got! Whether you have blueberry, apricot, strawberry, or raspberry flavored spread, or whether it’s jam, jelly, curd, or preserves, ALL of it will work.
- Or Don’t Use A Jar! Don't have any jam, but have some super ripe bananas? Or maple syrup, agave, or some honey? THOSE WORK TOO. Feel free to play and find your perfect pie flavor.
- Flavored Yogurt. Use lemon-flavored Greek yogurt cups, or feel free to mix and match different flavors to your liking. Note that you may want to add a bit of extra jam or curd to add a bit of sweetness depending on the brand.
- Swap Pie Crusts. Sub graham crackers, ginger snaps or chocolate cookies instead of making a pretzel pie shell.
- Add-Ons & Mix-Ins. Feel free to get creative with your pie toppers. Don’t have any fresh fruit? Try adding some toasted coconut flakes or some strips of candied lemon zest. You can also add extra grated citrus zest to the yogurt filling for an added pop of citrusy flavor, or swirl another flavor of jam throughout the filling for a colorful aesthetic.
- In a rush? You can always opt to use a pre-made graham cracker crust from the store.
- If you need a shortcut and/or want to knock about $3 off the total cost of this yogurt pie, swap in a tub of whipped topping for the cream cheese, heavy cream, powdered sugar and vanilla. Aldi and other store versions sell tubs for about $0.80. If you're making a vegan yogurt pie and want the same shortcut, So Delicious and TruWhip both offer vegan options. Just note that the vegan versions won't save you any cash, just time.
Nutrition
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