Easy yogurt pie: a simple and delicious dessert!

Total time: 20 min/ 20 min fridge/ 35 min oven
Difficulty: Low
Serves: 6-8
By Cookist

Soft and creamy, with just the right amount of tang and texture. These words describe this Easy Yogurt Pie to a T. To make this perfectly balanced dessert, you’ll need eggs, sugar, butter, baking powder, yogurt, and flour. The shortcrust pastry needs to be made first as it needs to rest in the fridge. While the dough rests, you can prepare the yogurt filling which is a simple mixture of yogurt, sugar, and whipped egg whites. Some of the pastry is used for the crumbly base, then topped with the yogurt filling. The remainder of the dough is crumbled on top of the yogurt, which becomes biscuity once baked, adding delicious texture to the creamy filling.


Make sure to use only full-fat yogurt.

The bowl used for whipping the egg whites must be clean. If there is any fat residue, the egg whites won’t whip properly.

Make sure to use fresh eggs, as they will be easier to whip to stiff peaks.

For a citrusy flavor, add orange, lime, or lemon zest (or a combination of all three!). Decorate with more zest.

The eggs are a big part of this yogurt pie, so they can’t be replaced with an alternative.

How to Store Easy Yogurt Pie

Store the cake in the fridge, in an airtight container for up to 4 days.

Egg yolks
80 g (1/3 cup)
Melted butter
80 g (6 tbsp)
200 g (1 1/4 cup)
Baking powder
4 g (1 tsp)
vanilla sugar
6 g (1/2 tsp)
for the yogurt layer
400g (1 1/2 cup)
80 g (1/3 cup)
30 g (3 tbsp)
Egg whites
for decoration
Powdered sugar

How To Make Easy Yogurt Pie

In a large mixing bowl beat egg yolks, sugar, and vanilla sugar until pale and fluffy.

Pour in melted butter and continue to beat until smooth.

Gradually add flour and baking powder.

Start to mix the dough with a spatula, then continue with your hands. Mix the dough well and form a ball.

Divide the pastry into 2 smaller balls, wrap each ball with plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, prepare the yogurt layer. In a bowl, mix the yogurt with sugar.

Add the sifted flour, then stir to combine.

In another clean bowl, beat egg whites until soft peaks form. Add yogurt mix and continue to beat until smooth.

Preheat the oven to 180°C/360°F. Place one pastry ball into a loose-bottomed tin lined with parchment paper. Press the pastry firmly over the base of the pan. Poke it with a fork to prevent it from bubbling.

Pour the yogurt mixture over the prepared base.

Grate the remaining pastry ball on top of the yogurt layer and bake for 35 minutes.

Decorate with powdered sugar, slice into squares, and enjoy!


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