Note: This was originally posted on March 14, 2016 and updated on March 28, 2019.

Historically, “Pi Day” has gone something like this for me {in the last few years when it’s even been a “thing”, anyway}:

March 13: “Oh, tomorrow is Pi Day. I’m not really that into pie. I think I’ll skip it.”

Morning of March 14: ::: browsing social media ::: “Ooooh, that’s a pretty pie. Oh my gosh that pie looks so good. Wow, that’s an amazing pie. I should make a pie!!!”

And then I spend the morning scrambling, trying to get in on the Pi Day action. Sigh.

Today was no different.

Let me be clear: I have nothing against pie. Or Pi for that matter. But neither really excite me to the point of celebration, especially the latter. {Math was NEVER my thing.}

But since I’m a team player in this crazy community of people who like to make and share recipes, I’ll go ahead and take one for the team. Plus, I figured it would be a good time to use some of the many containers of Stonyfield’s new Greek Whole Milk Yogurt in my fridge. {More on that in a sec.}

While I’m generally not wild about pie, I can appreciate the appeal. There’s definitely something enticing about a buttery, flaky crust encasing a delightful filling. But like most delicious things, good crusts take work. And work takes time, which I don’t have in excess. SO! As grateful as I am for a granny-made butter or shortening crust, I am just as grateful for shortcuts like store bought pie shells and graham cracker crusts, which is precisely what I used for this zippy little number I whipped up.

Meyer lemons {which basically taste like the lovechild of a tangerine and a standard lemon}, are the star of the show in this chilled pie. A layer of sweet and tangy Meyer lemon filling sits atop a billowy bed of lemon and vanilla-scented yogurt whipped cream — a match made in heaven.

You know what else is heavenly? Stonyfield’s newest addition to their yogurt family: Whole Milk Greek Yogurt and 100% Grassfed Whole Milk Yogurt. I’ve always been a fan of their 0% Fat Greek, but the whole milk version is… wowza. Seriously luscious, creamy and rich. I’ve been absolutely loving the vanilla bean flavor with granola and sliced strawberries, which is practically a dessert. And the plain flavor is perfection as a substitute for sour cream. Plus, it’s perfect for baking which, you know, I do a little of here and there.

Their 100% Grassfed line is also delightfully creamy and smooth, with a lush flavor that can only come from cows who get to munch on their absolute favorite snack {organic grass} year round. I never realized that while some products claim to come from “grassfed cow’s milk”, what they mean is that the cows are fed grass as a part of their diet, in addition to other oats and grains. But Stonyfield’s Pennsylvania Certified Organic Grassfed Cows are the real deal, eating a grass-exclusive diet. See the difference there? Lucky gals.

Anyway, their luck is our benefit as well, as you’ll see when you try it for yourself. Whether you have a taste of it in this pie or straight off the spoon, odds are you’ll be coming back for more. The same way I find myself getting sucked into Pi Day year after year…

A Few Notes

• I made this pie in a 5 inch round pan, which made one very cute mini pie, but if you prefer a standard-sized pie, simply double the recipe except the eggs — use 3 instead of 2.
• If you can’t find Meyer lemons {though they’re worth seeking, in my opinion}, you can use regular lemons or your preferred citrus fruit. I could see this being equally as delicious made with orange zest.
• Don’t fell like going through all the work of making a pie? Fill a small glass with layers of crumbled graham crackers, lemon filling and yogurt cream for some easy, mouthwatering parfaits that are perfect for parties and entertaining! {You’re welcome.}

Happy Pi Day, all! 🙂

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Print Recipe

Meyer Lemon + Yogurt Cream Pie

Meyer Lemon & Yogurt Cream Pie! If you’re looking for Meyer lemon recipes, look no further! This luscious pie is the perfect place to let those sweet-tart Meyer lemons shine. A smooth yogurt cream base and topping balances the flavors wonderfully.

Prep Time10 mins

Cook Time20 mins

Total Time4 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: lemon, yogurt

Servings: 1 5-inch mini pie

Author: The Kitchen Prep

Ingredients

For Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar3 tablespoons butter melted

For Lemon Filling:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons flour
• Pinch of salt
• 1 cup water
• 2 egg yolks beaten
• 1 tablespoon butter
• 3/4 teaspoons Meyer lemon zest divided
• Juice of 1 Meyer lemon

For Yogurt Cream:

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 3 tablespoons Stonyfield Whole Milk Greek Yogurt plain flavor
• 1/4 teaspoon Meyer lemon zest
• 1/4 teaspoon vanilla bean paste or vanilla extract

Instructions

• Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown. Remove from oven and let cool.
• Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens.
• In a separate bowl with beaten egg yolks, add a few splashes of the hot mixture while whisking to bring the eggs up to temperature. Return the contents of the bowl to the saucepan and continue whisking until the mixture is smooth and thick, about 3 minutes. 
• Remove the saucepan from heat and add butter, 1/2 teaspoon lemon zest and the juice of the lemon, whisking together until smooth and incorporated. Set aside and allow to come to room temperature.
• In another bowl {I know, it's a lot of dishes, but it'll be worth it!}, beat heavy cream, powdered sugar, 1/4 teaspoon lemon zest and vanilla until the mixture can hold stiff peaks when the beaters are removed. Fold Greek yogurt into the cream mixture until completely incorporated. 
• Spread about 3/4 of the cream mixture into the bottom of the baked graham cracker crust and smooth it out. {Set the rest aside and refrigerate until you're ready to serve.} Pour the cooled lemon filling over top of the cream mixture and smooth it out. 
• Cover the pie with plastic wrap or foil and refrigerate for 3-4 hours until firm. {The longer the better.} Before serving, pipe on the remaining cream mixture to decorate the top. {Or just dollop it on, it'll still taste just as good!}

Notes

Adapted from Taste of Home's Complete Guide to Baking