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


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


1For 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.
2For 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.

About this Recipe

Course/Dish: Pies