I’m trying this new thing where I eat citrus and fruit and then it magically becomes warm and sunny outside. Is it working? Well, not necessarily. But it does give me a good excuse to eat pie…
Absolutely none of you should be surprised by the appearance of this recipe here. Honestly, my love of lemon is pretty well documented around these parts. As is my love of pie. And we all know that I throw greek yogurt into just about anything I can get my hands on. So combine all three and what do you get? One heck of a pie, that’s what.
There’s a reason lemon and greek yogurt are often paired together- the subtle tang of the yogurt is complemented beautifully by that mouth-puckering lemon flavor we all know and love. What’s more, the greek yogurt makes this filling rich and creamy, without all the added fat. And bonus- it hits this pie with a whole load of protein to boot!
But I think the best way to articulate just how tasty (and slightly addictive) this pie truly is, is to let you in on a little secret. This is actually the second one I made in as many days. Why? The first one was gone before I could so much as snap a picture :)
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Tangy Lemon Greek Yogurt Pie
adapted slightly from Happyolks
1/3 cup sugar
1 cup plain fat free greek yogurt
1/2 cup fresh lemon juice
zest of one lemon
one graham cracker pie crust (a recipe can be found here)
Preheat oven to 350F and prepare a graham cracker crust as necessary. Set aside. In a mixing bowl, combine the sugar and lemon zest, rubbing with your fingers or the back of a spoon until the sugar is tinged yellow and smells lemony. This releases the essential oils and makes your pie super lemony and fragrant.
To the lemon sugar, add the yogurt, whisking until fully combined. Add the eggs, one at a time, whisking until each is incorporated. Add the lemon juice and mix until the mixture is smooth. Add the filling to the prepared pie crust and bake 25-30 minutes, until the center is set.
Let the pie cool on the stovetop, then allow to chill in the fridge for at least an hour before serving. This is divine with a little dollop of whipped cream to go with the tangy lemon.