RSS Feed

Lemon Greek Yogurt Pie

IMG_450936372I have been in a lemon mood lately, not sure why. Last Spring we were in Italy and saw so many lemon trees that I had to buy a plant when we returned. It took 6 or 8 months, but my plant returned one perfect lemon. It was the sweetest thing. So this year I’m hoping to double our even triple our harvest! In the meantime, I’m making lemon pie with organic lemons because the recipe calls for lemon zest, and it feels like the safer way to go. I found a baked lemon pie recipe that I like from ‘Tastes Better from Scratch’, but didn’t have sour cream on hand so I used Greek yogurt instead, and I prefer a graham cracker crust with lots of nuts in it so you get the sweet and salty combination, so I changed that too. Here is the result.

Lemon Greek Yogurt Pie

2/3 c graham cracker crumbs

2/3 c pecans, toasted and chopped

3 T sugar

1/3 c butter, softened

1 c sugar

3T plus 1 1/2t cornstarch

1 c milk

1/2 c lemon juice (2-3 lemons, use fresh only)

3 egg yolks, slightly beaten

1/4 c butter, softened

zest of 1 lemon (1T)

1 c Greek yogurt, plain or vanilla

1 c heavy whipping cream

2 T powdered sugar

Mix together the first four ingredients until moist and pack the mixture into a 9 inch pie plate, going up the sides pf plate. Bake at 350 degrees for 8 minutes and allow to cool before filling.

Crack eggs in a small bowl, beat slightly with a fork and set aside.

In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat. Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in Greek yogurt. Add filling to your pie shell. Refrigerate while making whipped cream.

Blend together last two ingredients on high for 1-2 minutes until it is the consistency you want, pour over the top of the pie and add a slice of lemon on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: