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!
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
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.
- 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
Calories: 403kcalCarbohydrates: 43gProtein: 8gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 72mgSodium: 398mgPotassium: 163mgFiber: 2gSugar: 23gVitamin A: 808IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!