A classic chilled treat for a warm summer evening. Makes two small pies, so it’s perfect for sharing with a friend.
6 packets True Lemon
1 6-ounce container of Greek yogurt
1 6-ounce container of lemon yogurt
1 14-ounce can sweetened condensed milk
1 8-ounce tub light non-dairy whipped topping, thawed
2 6-ounce graham cracker pie crusts
No-sugar added cherry pie filling, for topping (optional)
- In a large bowl and add yogurt and the True Lemon packets. Whisk together until the True Lemon is thoroughly incorporated into the yogurt.
- Next, add the sweetened condensed milk and the lemon yogurt into the bowl. Whisk until smooth, then gently fold in the cool whip.
- Divide pie filling into the two pie crusts. Take the clear plastic covering on the pie crusts and flip it over so that it forms a nice lid on top of the pie. Fold aluminum foil edges over the lid so it stays in place.
- Place in freezer overnight or 24 hours. When ready to serve, take out 5 minutes before to soften. Serve with cherry topping if desired.