1 (9 inch) prepared graham cracker crust
2 eggs, beaten
1 cup milk
1 (4 ounce) can evaporated milk
1 cup chopped pecans
1 cup plain yogurt
1 (3 ounce) package cream cheese, softened
1 cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Preheat oven to 400 degrees F (200 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Drain.
In a large bowl, beat cream cheese, sugar, corn syrup, vanilla extract and lemon juice. Stir in eggs. Pour into pie crust.
Bake at 400 degrees F (200 degrees C) for 25 minutes, or until a toothpick inserted in the center comes out clean. Serve pie warm or cold.