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Greek Yogurt Lemon Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2019
Winner Second Place


2 cups firmly packed shredded phyllo dough (Kataifi)
2 Tbsp. granulated sugar
¼ cup finely ground walnuts
¼ cup melted butter

1 3.4 oz. package instant lemon pudding
1 tsp. grated lemon zest
1 16 oz. carton plain Greek yogurt
1 8 oz. carton creamy Cool Whip
2 tablespoons honey
1 ½ cups heavy whipping cream
2 tablespoons honey
Chopped walnuts


Cut the phyllo dough into ½ inch strips. Combine the above ingredients and press over bottom and up sides of a 9-inch pie dish. Bake in a preheated 350 degree oven until golden brown. Remove from oven and cool while preparing filling.

In a medium bowl, beat together the pudding, yogurt and honey until stiff (about 2 min). Fold in Cool Whip. Spread into prepared crust. Beat the cream with the honey until stiff. Pipe a border around pie and sprinkle with walnuts.