This creamy pie made with rich and creamy Delta Greek Yogurt is a little bit tangy, a little bit sweet and super refreshing. We used 0% fat Greek Yogurt to keep things lighter, but 5% will do just fine. To speed things up, use a prepared graham cracker crust and prepared whipped topping instead of homemade whipped cream.
Preheat oven to 325 degrees. Place graham cracker crust ingredients in a food processor and process until the crackers are crushed into a fine crumb. Add remaining ingrediants and then press into a greased 9-inch pie pan. You can used the bottom of a glass to get an evenly pressed bottom. Bake for 12 minutes or until lightly golden brown. Cool completely before filling
Making the Pie Filling
In a large bowl combine Greek yogurt, lemon curd and lemon zest. Set aside.
Sprinkle gelatin over 3 tablespoons of cool water in a microwavable bowl and allow to "bloom" for 5 minutes.
In the bowl of a stand mixer with the whisk attachment, whisk 1 cup heavy cream on high until stiff peaks form on high. Set aside in the refrigerator.
Next, heat gelatin and water in the microwave for 20 seconds. Add the lemon juice and whisk until completely dissolved. Let cool for 2 minutes and then whisk into the yogurt mixture.
Lightly fold in whipped cream until completely combined. Pour filling into prepared pie crust. Smooth evenly with a spatula and chill for a minimum of 3 hours or overnight. Setting it in the freezer can speed up setting time.
Pie Serving Suggestion
Beat 1/2 cup heavy cream on high with 2 tablespoons of powdered sugar and 1 tsp. of vanilla. Spread over pie or transfer to a piping bag to decorate and add lemon slices if desired. Enjoy!