Peanut Butter Banana Yogurt Pie
"This gluten free pie is made with simple ingredients like Greek yogurt and peanut butter. The addition of bananas and banana Greek yogurt give the pie a sweet and subtle banana flavor."
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- see instructions below for ingredients for the crust and the filling!
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 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.