Aunt Betty swore this 3 ingredient wonder was her biggest secret. I finally learned how she whips it up in just 5 minutes before every family reunion.

This 3-ingredient peach yogurt pie is exactly the kind of recipe my Aunt Betty would pull together in a whirlwind five minutes before every family reunion, swearing it was her closely guarded secret. It starts with a ready-made graham cracker crust, then gets filled with a light, creamy mix of peach yogurt and fluffy whipped cream. The result is a smooth, pale orange pie that looks fancy in a white ceramic pie plate but is honestly one of the easiest desserts you can make on a busy weeknight or right before guests walk in the door.

Serve this peach yogurt pie well-chilled, sliced into neat wedges with a small offset spatula or sharp knife. It pairs nicely with hot coffee, iced tea, or a light sparkling drink. If you want to dress it up a bit, add a few fresh peach slices or a dollop of extra whipped cream on each plate right before serving. It’s a great finish after grilled chicken, burgers, or a simple pasta dinner, and it travels well for potlucks and family gatherings when kept cold in a cooler.

Servings: 8

1 (9-inch) prepared graham cracker pie crust

Set the prepared graham cracker crust on a level surface, like your kitchen counter, so it’s ready to fill.

In a large mixing bowl, add the chilled peach yogurt.

Gently fold the whipped cream into the yogurt using a spatula, turning the bowl as you go. Keep folding until the mixture is smooth, pale orange, and no big streaks of white remain. Try not to stir too aggressively so the mixture stays light and fluffy.

Pour the peach yogurt mixture into the graham cracker crust, smoothing the top with the back of a spoon or an offset spatula so the surface looks even and creamy.

Place the pie in the refrigerator for at least 2 to 3 hours, or until the filling is fully chilled and set enough to slice cleanly. For the firmest slices, chill 4 hours or overnight.

When ready to serve, remove the pie from the fridge, slice into 8 wedges, and serve directly from the white ceramic pie plate or transfer slices to dessert plates.