Instructions:
Step 1
In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
Step 2
Press into the bottom and sides of a 9-inch pie dish.
Step 3
Chill for 10-15 minutes in the fridge to firm up.
Step 4
Beat the softened cream cheese and powdered sugar in a large bowl until smooth.
Step 5
Add whipping cream and vanilla extract, and continue beating until stiff peaks form.
Step 6
Split the cream cheese mixture evenly into two bowls. In one bowl, mix in the lemon-lime yogurt (or lemon curd).
Step 7
In the other, stir in the strawberry yogurt (or strawberry puree).
Step 8
Spoon alternating dollops of the lemon-lime and strawberry mixtures onto the crust.
Step 9
Gently swirl them together with a knife or skewer, being careful not to overmix.
Step 10
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight for the filling to set.
Step 11
Before serving, top the pie with whipped cream, fresh berries, and lemon zest. Slice and enjoy!
Estimated Nutrition Per Serving (1 Slice, assuming 8 servings)
Calories: ~300-350 kcal
Protein: ~3g
Fat: ~22g
Saturated Fat: ~12g
Unsaturated Fat: ~8g
Carbohydrates: ~28g
Sugars: ~19g
Fiber: ~1g
Cholesterol: ~50mg
Sodium: ~120mg
Calcium: ~60mg
Iron: ~0.5mg