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Home » Dessert

Creamy Lemon Yogurt Pie (No Cool Whip, Easy Recipe!)

Published: Jul 7, 2021 · Modified: May 27, 2025 by Ash, The Grocery Addict · This post may contain affiliate links ·

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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!

closeup overhead shot of a lemon yogurt pie made without cool whip decorated with fresh lemon slices, fresh berries, and fresh mint on the lefthand side of the pie.

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!

Jump to:
  • Why You’ll Love This Easy Pie Recipe
  • Ingredients & Substitutions
  • How to Make Lemon Yogurt Pie
  • Optional Variations & Dietary Adaptations
  • Expert Tips
  • Storage Instructions
  • Serving Suggestions
  • FAQs
  • More Easy Dessert Recipes
  • Lemon Yogurt Pie with Press-In Pretzel Crust
  • 💬 Reviews

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!
serving of lemon yogurt pie with a pretzel crust on a white dessert plate with fresh berries.

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:

ingredients for making lemon yogurt pie without cool whip recipe measured out on a white table.
  • 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. 

overhead shot of a food processor with pretzel crumbs after processing until fine.
sugar and melted butter added to the food processor with the pretzel crumbs.
pretzel pie crust mixture in the base of the food processor after blending in the melted butter.
pretzel crust in a pie plate after pressing in and baking to set.

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. 

cream cheese, powdered sugar, and vanilla extract added to a stand mixer bowl.
whipped cream cheese mixture for making homemade cool whip before adding the cream.
action shot of heavy cream being added to the mixing bowl with the cream cheese mixture.
lemon zest, lemon curd, and yogurt added to the bowl with the homemade cool whip for making lemon yogurt pie filling.
action shot of a hand folding the lemon curd into the yogurt pie filling.
homemade cool whip mixture in the stand mixer bowl after whipping in the cream.
lemon yogurt pie filling after folding in the remaining lemon curd and yogurt; it's light and creamy.

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!

lemon yogurt pie filling added to the pretzel crust and smoothed out.
overhead shot of a refrigerated and chilled lemon yogurt pie on a white table with small bowls of fresh raspberries, blueberries, and lemon slices with the top left-most half of the pie decorated with the fruit and a sprig of fresh mint.

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.
closeup shot of berries and lemon slices atop the creamy lemon yogurt pie.

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. 
silver fork taking a bite of lemon greek yogurt pie made with lemon curd and no whipped cream; the fork is easily slicing through the creamy layer in front and fresh berries are on the back edge of the slice.

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. 
decorated lemon yoghurt pie with the left side covered in raspberries, blueberries, lemon wheels, and fresh mint and the right side bare for a pretty color variation.

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!

slice of lemon yogurt pie on a small white dessert plate after being decorated with a few fresh blueberries and raspberries and a sprig of fresh mint; a bite is on a silver fork showing the creamy consistency.

FAQs

How can I make a lemon pie without sweetened condensed milk?

My easy lemon yogurt pie recipe is made without sweetened condensed milk, so start there!

Can I make the pretzel crust without a food processor?

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. 

What is the difference between lemon curd and lemon pie filling?

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!

What are some good toppings for lemon yogurt pie?

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!

overhead shot of easy lemon yogurt pie with a slice taken out and the top left corner/half decorated with fresh fruit.

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If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!

closeup overhead shot of a lemon yogurt pie made without cool whip decorated with fresh lemon slices, fresh berries, and fresh mint on the lefthand side of the pie.

Lemon Yogurt Pie with Press-In Pretzel Crust

This super simple, almost-no-bake dessert tastes like a cheesecake, but requires zero fuss. My Lemon Yogurt Pie is made with probiotic-packed greek yogurt, a few spoonfuls of your favorite lemon curd and no Cool Whip!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 8 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 403 kcal

Equipment

  • Food Processor
  • Pie Dish
  • Silicone Spatula
  • Mixing Bowl

Ingredients
  

Press In Pretzel Pie Crust

  • 7 oz Pretzels or gluten free pretzels
  • 1 stick Butter or sub 8oz coconut oil or vegan butter
  • ⅓ C Sugar

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

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. 
Optional Variations
  • 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.
Expert Tips
  • 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

Calories: 403kcalCarbohydrates: 43gProtein: 8gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 72mgSodium: 398mgPotassium: 163mgFiber: 2gSugar: 23gVitamin A: 808IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Keyword Cheap, Dessert, Easy, Fruit, Gluten Free, Healthy, Special Occasion
Tried this recipe?Let us know how it was!
pie server with a slice of undecorated lemon greek yogurt pie with the berry-decorated side of the pie in the front of the frame.
slice of lemon yogurt pretzel pie on a round white dessert plate topped with fresh berries; small white bowls of extra berries and the rest of the pie are blurred out in the background.
overhead shot of a slice of lemony yogurt pie on a round white dessert plate on a white tile table with fresh berries and fresh mint.

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