For the cheese mixture, beat the egg whites using an electric mixture to create stiff peaks.

In a large mixing bowl, combine egg yolks with remaining ingredients until smooth.

Gently fold into egg whites. Combine until smooth.

Place ¾ can of pie filling into the graham crust. Top with yogurt mixture.

Bake at 350°F for 45 to 50 minutes, until set. Let cool.

Use the rest of the pie filling to decorate around the perimeter of the pie, with a dollop in the center.