C Full Fat Greek Yogurt (I used plain, but you can use vanilla as well)
C whole milk
can Lucky Leaf Premium Pie Filling (I used Strawberry Rhubarb)
Whipped cream to garnish
Whisk the eggs until light and fluffy. Add in the sugar a little at a time until completely blended, about 2 minutes. Add the yogurt and the milk and whisk until smooth.
Transfer the mixture to your ice cream maker and follow the instructions.
When your mixture reaches a soft serve stage, add in half the can of pie filling. When mixed and the your ice cream maker is done, hand mix in half of the remaining pie filling. Reserve about a ¼ of the can for topping.
Transfer the frozen yogurt to your pie shell, cover, and freeze for a minimum of 4 hours.
Let the pie sit out to soften for 20 minutes, cut and serve with remaining pie filling on top and some whipped cream.