Lemon Curd Yogurt Pie

This pie has lemon curd, vanilla yogurt, and einkorn graham cracker crust. It is a little more work than most of my pies, but you will learn to make three of my favorite recipes. You can use these in a multitude of ways. Lemon curd is wonderful to top your yogurt or kefir. Enikorn graham crackers are so good and easy to make you should double the recipe for sure! The vanilla yogurt is probably my best-tasting yogurt. I eat it constantly. All of this comprises this yogurt cream pie and it's a little tart, and sweet, and loaded with probiotics too. Hope you like it as much as I do.

Ingredients

1 whole Einkorn Graham Cracker Pie Crust
1 cup cold heavy cream
2 tablespoons Monk Fruit Sweetener or coconut sugar
1½ cups Vanilla Yogurt Plus
2 tablespoons lemon juice
2 teaspoons powdered gelatin

Lemon Curd

⅓ cup Lemon juice
5 tablespoons Monk Fruit Sweetener
1 whole egg
½ teaspoon Vanilla
2 tablespoons lemon zest

Instructions

Lemon Curd

In a small saucepan over medium heat, dissolve the sweetener into the lemon juice. Then add lemon zest to the pan and stir to combine. Turn off the heat.
Lightly beat egg in a small/medium bowl. Using a handheld mixer or immersion blender, slowly pour the mixture into the lemon mixture. Beat for 10 to 20 seconds.
Heat pan over low heat, stirring constantly, until it just starts to bubble around the edges. Remove from heat, stir in vanilla, and stir again. Place in a small container and store in the fridge to allow the curd to thicken, about an hour.

Pie Filling

In a large bowl, combine yogurt, lemon curd, sweetener, 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 of heavy cream on high until stiff peaks form. 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 thoroughly combined. Pour filling into prepared pie crust. Smooth evenly with a spatula and chill for 3 hours or overnight. Setting it in the freezer can speed up the setting time.