Skip to main content

Lemon Yogurt Pie

Lemon Yogurt Pie

This cool classic takes less than 10 minutes to assemble.  How can something be so creamy and yet so light at the same time?

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • ½ cup fresh or frozen blueberries, defrosted
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • 1 (8-ounce) container whipped topping, defrosted
  • 3 (6-ounce) containers lemon yogurt
  • 1 (9-inch) prepared graham cracker crust


1. In a small saucepan, combine blueberries with sugar and water. Bring to a simmer and cook 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.

2. In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer mixture to crust.

3. Refrigerate 6 hours, or overnight.