Peanut Butter Banana Yogurt Pie

Dana Wigdor


Again, haven't tried this but I can't wait to!!! This is from a blog called it is very similar to the other peanut butter yogurt pie I just posted but even better because bananas make everything better...especially peanut butter!!!! :)

"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."


★★★★★ 1 vote

15 Min
10 Min


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    see instructions below for ingredients for the crust and the filling!

How to Make Peanut Butter Banana Yogurt Pie


  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.

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About Peanut Butter Banana Yogurt Pie

Course/Dish: Pies

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