Step 1

In a large mixing bowl, combine the dry lemon pudding mix with the Greek yogurt and milk.

Step 2

Then, mix with an electric mixer until smooth.

Step 3

Next, fold in the whipped topping and the lemon zest.

Step 4

After that, transfer your filling to a prepared graham cracker crust. If desired, spread some more dollops of whipping cream and additional lemon zest over the top for extra yumminess.

Step 5

Now, place the pie in the fridge for 25 minutes to chill and set before serving.

Step 6

This pie can be made 2-3 days in advance, but if making in advance wait to top with cream until just before serving. Enjoy!