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Yogurt Lemon Pie

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8-10 servings


  • 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


  • In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened.
  • Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.
Editor's Note
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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