Fruit Pie with Lemon Yogurt Filling and Graham Cracker Flax Crust

The perfect summer pie for your summer barbecues, festive for 4th of July and Canada Day.


2 egg whites
pinch of salt
1.5 cups plain Greek yogurt
1/2 tsp pure vanilla extract
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp honey

1 1/4 cups graham cracker crumbs (or about 9 crackers finely crushed or chopped in a food processor)
1/2 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
2 Tbsp Manitoba Milling Co. Flax Milk
2 Tbsp oil (or melted butter)



  1. Begin by preparing your filling.
    1. Combine the yogurt, vanilla, lemon juice and zest, and honey in a large mixing bowl.
    2. In a separate bowl, beat the egg whites with a pinch of salt using a hand mixer until stiff peaks form.
    3. Gently fold the stiff egg whites into the yogurt mixture.
    4. Allow the mixture to sit for 1 hour.
  2. Meanwhile, prepare your crust.
    1. Combine the graham cracker crumbs and flax in a large mixing bowl.
    2. Add oil and milk until all dry ingredients are incorporated. Add more liquid if needed.
    3. Lightly grease a pie pan to prevent sticking.
    4. Press the mixture into the pie pan, making it as thin as possible, pushing the crust up the sides as well.
  3. When the filling is ready, add it on top of the crust and spread to fill the pan.
  4. Top with fresh blueberries and strawberries.


*note: If your egg whites are not stiff enough, the mixture will become watery. You can adjust this by adding ~1Tbsp of flaxseed to the mixture and beating again with a hand mixer.


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