PEANUT BUTTER BANANA YOGURT PIE
Again, haven't tried this but I can't wait to!!! This is from a blog called littlebittybakes.com 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...
Provided by Dana Wigdor
Categories Pies
Time 25m
Number Of Ingredients 1
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.
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