LEMONY YOGURT CREAM PIE

Lemony Yogurt Cream Pie image

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 to 6 tablespoons ice water
FILLING:
1/4 cup cornstarch
1 cup 2% milk
1 cup sugar
3 large egg yolks
1 teaspoon grated lemon zest
1/3 cup lemon juice
1/4 cup butter, cubed
1 cup plain Greek yogurt
TOPPING:
1-1/2 cups heavy whipping cream
5 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon zest and juice; beat until stiff peaks form. Spread over pie.

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