Creamy Peach Yogurt Pie | Midwest Living

Creamy Peach Yogurt Pie

Creamy Peach Yogurt Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Chill 7 hrs

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  • 1 3 - ounce package peach-flavored gelatin
  • 1 cup boiling water
  • 1 8 - ounce package cream cheese, softened
  • 1 6 - 8 - ounce carton vanilla yogurt
  • 1 9 - inch purchased graham cracker pie shell
  • 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed
  • 1/4 cup peach jam or peach preserves
  • Unsweetened whipped cream or frozen whipped dessert topping, thawed (optional)


  1. In a small bowl, dissolve gelatin in boiling water. Cover and chill about 30 minutes or until partially set (the consistency of unbeaten egg whites.)
  2. For filling: In a large mixing bowl, beat cream cheese with an electric mixer on medium high until smooth. Add gelatin mixture and yogurt. Beat until light and fluffy. Cover and chill filling 45 to 60 minutes or until partially set. Pour filling into graham cracker piecrust. Cover and chill for 6 hours or overnight.
  3. Slice pie into 8 slices; transfer to dessert plates. In a medium bowl combine peach slices and jam. Spoon peach mixture over each pie slice. If you like, garnish slices with whipped topping. Makes 8 servings.

Nutrition Facts

(Creamy Peach Yogurt Pie)

Servings Per Recipe 8, pro. (g) 6, cal. (kcal) 351, iron (mg) 1, calcium (mg) 71, vit. A (IU) 826, sodium (mg) 312, fiber (g) 1, vit. C (mg) 4, sat. fat (g) 8, chol. (mg) 32, Fat, total (g) 18, carb. (g) 44

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