Lemony Yogurt Cream PieI developed this recipe when my sister gave me a box of lemons from her…
Lemony Yogurt Cream Pie
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
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.
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.