This 3-Ingredient Yogurt Cream Pie is the Easiest Dessert You’ll Ever Make!

Strawberry Yogurt Pie

yield: 8 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

Directions

1

Mix the yogurt and whipped topping together in a bowl. Add in fresh berries, if desired.

2

Transfer the filling to the graham cracker crust, and spread evenly. Freeze for at least 2 hours or overnight.

3

Set on the counter for 20 minutes or so to defrost a bit and cut the pie. Add additional whipped cream and berries if desired. Enjoy!

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33 Comments
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This yogurt cream pie is a cinch to make using just a few ingredients!

frozen yogurt pie with strawberries

This is the easiest summer pie you can make!

I’m excited to share a special dessert recipe that is both very dear to Collin’s heart, and also tastes incredible! Now having made it myself, I can confirm that this yogurt cream pie is a perfect easy treat to make at home with the family. It takes just a few inexpensive ingredients and about 5 minutes to prepare! Yes, really!

dishing up yogurt pie

The result is a luscious and creamy pie that is sweet, and yet so very refreshing! It’s a perfect way to use up the last of the summer berries, and tastes fancy with minimal effort! I am now a huge fan of this idea and think you will be too!

making yogurt cream pie and putting it in graham cracker crust

Here’s why Collin loves this easy yogurt pie:

“Oh my… this pie brings me back to my childhood! My mom was not a fan of cooking but she did always come through with her yogurt cream pie. 😋 This was my absolute favorite dessert growing up and little did I know when I was young how incredibly easy it is to make and that you basically need just 3 main ingredients – yogurt, Cool Whip, and a delicious, pre-made graham cracker crust. If you’ve not tried this pie yet, MAKE IT!”

4 ingredient frozen yogurt pie

cool whip and strawberries

mixing frozen yogurt pie

mixing bowl with whipped topping and yogurt

spreading a yogurt pie in a pie crust

putting yogurt pie in the freezer

strawberry yogurt pie after freezing


Print

Strawberry Yogurt Pie

yield: 8 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

Creamy cloud-like strawberry yogurt frozen pie.

Directions

1

Mix the yogurt and whipped topping together in a bowl. Add in fresh berries, if desired.

2

Transfer the filling to the graham cracker crust, and spread evenly. Freeze for at least 2 hours or overnight.

3

Set on the counter for 20 minutes or so to defrost a bit and cut the pie. Add additional whipped cream and berries if desired. Enjoy!

Brought to you by Hip2Save.

woman holding a frozen yogurt pie

Tips for making the BEST yogurt cream pie:

  • Use a brand or style of yogurt that your family loves! We love Greek yogurt for its creaminess, but it certainly doesn’t have to be what you use. This could also be done with various fruit flavors like blueberry, raspberry, or even orange would be yum! Lemon yogurt with fresh blueberries would be awesome, too.
  • Let’s talk whipped topping. You can use your favorite brand such as Cool Whip, or you can check out this brand with cleaner ingredients called TruWhip. Whipped topping just makes the texture super light, fluffy, and cloudlike!
  • This pie takes about 5 minutes to make, but be sure to account for the time for freezing it. This is a great dessert idea to compile early in the day and have after dinner. Or you can freeze it overnight, and then leave it on the counter to soften a bit before serving.
  • The fresh berries in the pie filling are optional but honestly so yummy. You can serve with whipped cream on top and additional berries if desired. I like to use my handy immersion blender and heavy whipping cream to make whipped cream quickly for serving pies.

slice of frozen yogurt pie

The verdict is in… yogurt cream pie is delish and so refreshing!

I am pretty sure whipped topping and yogurt are the best combo ever for a creamy pie. Honestly, it was hard not to lick the entire bowl clean when making this, and I have no regrets for the tastes I did sneak. 😄

I love this simple idea and my family went crazy over it too. I can’t wait to try some other flavors in the future!


Here’s another strawberry pie recipe for your summer berries!


About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 33

  1. Lori

    Ooh sounds so yummy! And the perfect dessert for this hot humid summer. Thanks!

    • Lina D (Hip2Save Sidekick)

      YES Lori! Super refreshing <3

  2. Barney

    Calories, please?

    • Lina D (Hip2Save Sidekick)

      Carb Manager is a great free resource – 190 calories per slice

  3. Darla

    My husband loves this. I use half of the whipped topping in the mix and also stir in a packet of instant pudding mix – white chocolate is fantastic in this. Then I put the other half of the topping on top of the pie. The pudding mix makes it firm enough that it doesn’t have to be frozen just chilled. this is a great dessert for diabetics because everything can be sugar free/ fat free.

    • Lina D (Hip2Save Sidekick)

      Thanks Darla! Great ideas!

  4. Kcdia

    Will have to try this! Sounds yummy!!

    • Lina D (Hip2Save Sidekick)

      YES! It’s very easy and yum.

  5. Kate+4

    A desert I can make and eat while kids are in school……Er… I mean to have READY for kids after school! lol

    • Lina D (Hip2Save Sidekick)

      Yep! And you can lick the spoon without sharing! HA

  6. Chris

    I wonder if this will work with oat or soy yogurt?

    • Lina D (Hip2Save Sidekick)

      Yes I would imagine so!

      • Chris

        I think I’m gonna give this a go! Truwhip in green tub (non-dairy) is yummy too!

        • Lina D (Hip2Save Sidekick)

          Awesome! Thanks Chris – enjoy!

  7. Dee

    Trying a blackberry version tonight.

  8. Merri Meyers

    I used to make this pie years ago, but I remember using liquid jello with it. the jello flavor matched with the yogurt flavor. It was very refreshing!

    • Lina D (Hip2Save Sidekick)

      Oh yum!

  9. Jill

    This looks yummy but what could I use for the crust?. I do the keto diet. Or maybe just make it without the crust.

    • Lina D (Hip2Save Sidekick)

      I actually made a keto version for our site Hip2Keto.com. Stay tuned in the coming weeks for that post. I made a crust from butter and crushed keto cookies and pressed mixture in a pie pan and baked for 15 minutes. You can also google almond flour pie crust recipes. πŸ‘

    • Beverly

      I’ve made a similar recipe using crushed nuts for the crust and it worked pretty well.

  10. Hipgrandma

    Made this last weekend. We loved it. Thanks for sharing it

    • Lina D (Hip2Save Sidekick)

      Ohhh yay! Thay makes me so happy. Thanks for sharing!

  11. Sharon

    Thanks for this recipe. Simple is about all I can do theses days. Looks like a winner to me!

    • Lina D (Hip2Save Sidekick)

      Thanks Sharon! You will love this πŸ™ŒπŸ’• It’s so good!

  12. browniesmomma

    Thinking of trying this with honey Greek yogurt and fresh blueberries. I hove a surplus of them 😊

    • Lina D (Hip2Save Sidekick)

      Oh yum! Enjoy πŸ’•πŸ˜πŸ‘

  13. stacycovitz

    We had this growing up too! So good!

    • Jessica (Hip Sidekick)

      YES! It’s simple, but so yummy! πŸ˜‹πŸ™ŒπŸ’•

  14. Erika

    Do you think it could work with homemade whipped cream vs whipped topping?

    • Lina D (Hip2Save Sidekick)

      yes! that would be great too!

  15. Jessica

    This is my daughter’s favorite! I actually make it using the mini graham cracker pie crusts instead of the big pie crust. They come with 6 in a pack, and I just put them all in our freezer. They’re easier to handle for a kid, than taking a giant pie out each time and then I don’t have to help her cut it or anything. I like it better just in the fridge, instead of the freezer though. These don’t last long around here!

    • Lina D (Hip2Save Sidekick)

      Oh nice idea on the mini crusts! Thanks Jessica!

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