Creamy Lemon Frozen Yogurt Pie


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)

  1. In a large bowl and add yogurt and the True Lemon packets. Whisk together until the True Lemon is thoroughly incorporated into the yogurt.
  2. Next, add the sweetened condensed milk and the lemon yogurt into the bowl. Whisk until smooth, then gently fold in the cool whip.
  3. 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.
  4. Place in freezer overnight or 24 hours. When ready to serve, take out 5 minutes before to soften. Serve with cherry topping if desired.