No Bake Lemon Yogurt Cream Pie

We are in the middle of Summer and the heat is on! This No Bake Lemon Yogurt Cream Pie is just what we need. It’s cool, refreshing and “no bake”! What else could you want, right?

It’s got the tang from the yogurt and lemon zest, creaminess from the fresh cream and a buttery graham cracker crust.

The recipe for the graham cracker crust is even “no bake” as well. AND so easy!

Graham Cracker Crust

12-whole graham crackers, finely crushed. (I put mine is a gallon size zip-lock bag. Using a rolling pin, I roll back and forth until I have a brown sugar-like constancy.)

6-Tablespoons real butter, melted

1/3 cup granulated sugar

With a fork combine all three ingredients in a 10 inch pie dish. Mix until well-incorporated.

Gently press the mixture on the bottom, going up the sides with your hands, or even the bottom of a measuring cup.

Do this until the crust is evenly distributed around the whole pie dish.

At this point set the pie crust dish in the fridge for 30 minutes. OR bake at 350* for 9-10 minutes. Since I want a “no bake” recipe, I opted for the fridge option.

Now for the lemon yogurt cream filling. I like to use the best yogurt I can find. I have tried cheap yogurt in the past. The consistency and flavor just doesn’t cut it for me. The depth of flavor from a high quality yogurt always comes out better.

Another tip is to always use REAL cream. Of course you can use frozen whipped topping. Your choice. But for freshness and knowing what you will be putting in your belly, real cream is always my choice.

Lemon Yogurt Cream Filling

2-8 oz lemon yogurt

1-pint whipping cream

2-Tablespoons confectioners sugar

2-teaspoons fresh, fine lemon zest

1/2 teaspoon vanilla

Whip cream with a hand mixer until soft peaks, while gradually adding confection sugar, vanilla and 1 teaspoon lemon zest.

Gently fold in both yogurts with whipped cream, until well incorporated.

Pour yogurt and cream mixture into chilled graham cracker crust until evenly spread over crust.

Sprinkle last teaspoon of lemon zest over the top.

Cover with plastic wrap and place in refrigerator for 2 hours, or overnight before serving.

OR put in your freezer for an hour before serving.

This will give the filling a chance to set up and blend the flavors together.

This No Bake Lemon Yogurt Cream Pie is so good on a hot day like today. It’s light, refreshing and has just the right amount of tang and sweet combination.

You can serve it with whipped cream on top, for added creaminess, if you wish.

This is a great dessert anytime of year. Ideal for Thanksgiving dessert, Christmas treat or a Spring Tea Party as well.