Peanut Butter Yogurt Pie Recipes

PEANUT BUTTER YOGURT PIE (WITH OREO COOKIE CRUST!)

Steps:

• 1. Preheat oven to 350 degrees. In a food processor (or in a plastic bag with a hammer) crumble oreos. Combine with melted butter until cookies are coated. Pat down into an 8-inch pie dish and bake for about 10-15 minutes. Set aside and let cool.
• 2. Combine greek yogurt with peanut butter and mix until smooth.
• 3. Pour into the pie dish and allow to refrigerate overnight to let set. Try not to eat your hand off while staring at it every time you open your fridge.

PEANUT BUTTER YOGURT PIE

Steps:

• In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or whipped cream, if desired.

PEANUT BUTTER YOGURT PIE RECIPE - (4.4/5)

Steps:

• In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or whipped cream, if desired. Nutrition stats per slice (1/10 of pie): 270 calories, 14g fat (3g sat), 22g carbohydrate (14 g sugar, 2g fiber), 14g protein

PEANUT BUTTER BANANA YOGURT PIE

Steps:

• 1. For the crust: 2 cups Rice Chex cereal, finely crushed 1/4 cup unsalted butter, softened 2 tablespoons peanut butter, melted 3 tablespoons granulated sugar Heat the oven to 350 degrees F. In a large mixing bowl, stir all of the crust ingredients until combined. Spread into a nine-inch pie pan. Bake 8 to 10 minutes, or until the crust is golden brown. Allow the crusts to cool completely before filling with pie filling.
• 2. For the filling: 2 large bananas, sliced thin 2 cups Chobani vanilla Greek yogurt 3 (6-ounce) containers Chobani banana Greek yogurt 3/4 cup smooth peanut butter Place the banana slices on the bottom of the prepared pie crust. In a large mixing bowl, stir the yogurts and peanut butter with a wire whisk until blended. Spread into the prepared pie shell, over the banana slices. Chill the pie at least 4 hours, or overnight (the pie will be thicker the longer it is chilled). Serve with whipped cream, if desired.