Happy Monday!  How was your weekend?  I’m just going to glide right over the fact that Syracuse lost their first basketball game of the season and tell you that the sun was out two days in a row (practically unheard of in January up here) and my mom’s birthday was Saturday.  Much more happy.  Anyway, it was mom’s birthday and in rare Liz fashion, I didn’t bake her a cake.  I know what you’re thinking – what kind of daughter-with-a-baking-blog am I?  Well, don’t worry, we still indulged, just with a creamy peanut butter yogurt pie instead!

See, I’ve been on the Greek yogurt train for well over a year now, but mom just recently jumped aboard this past summer.  I’ve told her before, I’m pretty sure she’s single-handedly keeping Chobani in business these days.  Knowing how much she loves the good stuff, I decided I should incorporate Greek yogurt into her birthday dessert.  I’ve recently learned that vanilla Greek yogurt with a little peanut butter stirred in makes a delicious (and healthy) little snack and well, lo and behold, it’s delicious as a pie, too!

I had actually planned to add powdered sugar and whipped cream to the pie filling too, but found it really didn’t need it.  Obviously, I’m pretty sure powdered sugar and whipped cream can do no wrong and you could add them if you want a sweeter, more indulgent pie… I’d say 1/4 cup powdered sugar, 1 cup whipped cream… but trust me when I say that if you try the simple version below, you won’t be disappointed!

Print This!
Peanut Butter Yogurt Pie
Rich and creamy peanut butter pie in an Oreo crust. Made with just Greek yogurt and peanut butter, the tart peanut butter filling is loaded with healthy fats and protein. No-bake and simple prep make it a must-try!

Serves 10

Prep time: 10 minutes

Cook time: N/A

32 ounces vanilla Greek yogurt (I’m partial to Chobani)
3/4 cup smooth peanut butter
9-inch crust of your choice (Oreo, graham cracker, etc.)
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.
Tagged as: birthday, chobani, greek yogurt, peanut butter, pie

{ 52 comments… read them below or add one }
1 Averie @ Love Veggies and Yoga January 23, at 11:37 am
This is so easy and I love that about this recipe and your recipes in general: no fuss and not complicated.

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2 Liz January 23, at 11:30 pm
Yep, that tends me to be my motto in the kitchen… no fuss, but tasty!

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3 Coco January 23, at 12:31 pm
I LOVE peanut butter in my greek yogurt.. what a great idea to make it a pie!

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4 Sarah January 23, at 1:29 pm
Wow! what a great idea, can’t wait to try this out. Thanks for sharing!!

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5 Heather January 23, at 1:47 pm
you know what i like about you? you never make things so hard for me that I’m standing there scratching my head after 4 failed attempts in my kitchen, trying to distract Benson from the large pile of freshly whipped flavor infused creme that just splatted on the floor.

and yet, everything you do looks, and from my personal experience, TASTES, amazing.

thank you for being there for me, the girl who pretends to impress, but really just skids by on the heels of “made it work.”

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6 Liz January 23, at 11:32 pm
You’re the best. 🙂 Honestly, there are times when I feel like as a baker I should be making fancy desserts, but that’s just not me in the slightest, so why even try?

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7 Victoria (District Chocoholic) January 23, at 2:22 pm
Yes! Totally healthy (for real) and easy!

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8 Liz January 23, at 11:32 pm
I know… I don’t even need to say “healthy” like I do with other semi-nutritious desserts… it’s just healthy! Well, maybe not the crust, I guess I should work on that!

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9 Alicia January 23, at 2:31 pm
YUM! I have to try this!!

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10 Erin January 23, at 2:47 pm
I simply love peanut butter pie, but never thought to use greek yogurt, love it!

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11 Liz January 23, at 11:33 pm
You’ve got to try it! So many peanut butter pies rely on cream cheese, so the thickness of Greek yogurt really does a great job here!

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12 Koko @ Koko Likes January 23, at 9:27 pm
WOW so simple! 3 ingredients love it!

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13 Liz January 23, at 11:33 pm
Me too, me too 🙂

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14 Julianna @ Julianna Bananna January 23, at 9:41 pm
this looks delicious! i love how simple it is too – and anything with pb is always good in my book 😉

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15 Paula January 23, at 11:46 pm
I’d pass on the birthday cake for a slice of this amazing looking pie! Happy Birthday to your Mom…hope she has a wonderful year.

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16 Liz January 24, at 2:59 am
Thanks, I will pass that on to her 🙂

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17 Megan (The Runner’s Kitchen) January 24, at 2:23 am
Whoa! This recipe looks delightfully easy and it combines my 3 favorite things: cookies, peanut butter, and greek yogurt. I like 🙂

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18 Jess @ Floptimism January 24, at 2:34 am
Wow, it’s taking all of my self-control not to run to the kitchen right now and try this out. I love that it’s so simple!

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19 Liz January 24, at 2:59 am
Ha – run to the kitchen!

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20 MassachusEATS January 24, at 2:39 am
This looks SO good! Can’t wait to try it out!

Question: Do you think you could use natural PB, as opposed to the more commercially processed types? In the past, I have tried subbing natural for the more processed kind and the recipe didn’t work out – so I wanted to ask which you used before I made it 🙂

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21 Liz January 24, at 3:01 am
Good question! I used a no-stir natural, so I’m not sure how a natural PB (with the oil on top) would work out. I’d suggest using either no-stir natural, because I know that works 🙂

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22 MassachusEATS January 24, at 5:18 pm
Awesome, thanks for getting back to me! That is what I shall use – I wouldn’t want to mess up such a masterpiece! Hopefully this will be coming outta my kitchen this weekend 🙂

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23 Anna @ Food Fitness Frolicking January 24, at 2:41 am
OHMYGOODNESS this pie is perfect! Greek yogurt is my favorite and I am a huge fan of peanut butter! The best part? The oreo crust! I will make this TOMORROW 🙂

PS I’m glad I found your blog!

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24 Liz January 24, at 3:01 am
Agree, the Oreo crust really makes the pie! I thought about using a graham cracker crust, but with peanut butter, I think Oreo was the way to go. I’m glad you found my blog, too!

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25 Luv What You Do January 24, at 3:03 am
The pie looks amazing! I like how you kept the filling simple and I bet it tastes delicious without the added sugar.

We, well actually my boyfriend, is mourning Indiana’s recent lost to Nebraska and college Bball has become an off limits topic : )

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26 Liz January 25, at 12:39 am
College basketball losses are the worst! Indiana is having a pretty good year, though!

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27 Tracy January 24, at 4:31 pm
I love using Greek yogurt in my desserts! It’s one of my favorite things to do to “health it up” a little rather than using sour cream. This pie looks lovely!

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28 Liz January 25, at 12:40 am
I agree – Greek yogurt is a GREAT swap for sour cream in recipes. Thanks!

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29 Noel Chapman January 24, at 5:23 pm
Love how simple the recipe is and Wow only 3 of my favorite ingredients!

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30 Emiko January 25, at 12:37 am
Do you think it would work to use plain Greek yogurt and add the powdered sugar for sweetness?

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31 Liz January 25, at 12:42 am
Yes! Give it a try with plain Greek yogurt – then just add powdered sugar to taste.

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32 Tina January 25, at 12:37 am
Can you give us the nutrition facts?

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33 Liz January 25, at 12:54 am
Hi Tina – here are the stats for 1 slice (assuming you cut the pie into 10 slices): 270 cals, 14g fat (3g sat), 14 g sugar, 2g fiber, 14g protein

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34 roe January 25, at 12:39 am
OMG – I’m sending the hubby to the store right now to get the ingredients!!!! The only down side is that I have to wait 24 hrs for it to set…I want it now 🙂

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35 Liz January 25, at 12:56 am
Ha! It’s worth the wait – after a couple hours in the fridge, it’ll be chilled but not as thick as if you let it sit overnight. And actually, I think it’s best after 2 nights!

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36 Christina January 25, at 1:06 am
Just stumbled on your blog off the Chobani Facebook page. OMG woman! THat peanut butter yogurt pie sounds delicious!!! And ingenious 🙂 I am trying to make diet and excersize a way of life, it’s a slow process but I am committed. I may have to make your pie for family so I can try a small piece. Thanks…I really enjoy your blog

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37 Ashley @ My Food ‘N’ Fitness Diaries January 25, at 1:36 am
this pie is right up my alley… chobani + peanut butter = two of my top favorite foods! 🙂 can’t wait to make it!

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38 Nina January 25, at 4:01 am
Hi, I stumbled upon your site through Pinterest and would be very interested in making this pie! I have a question on how to create the oreo crust? I see it as the ingredient but not the step the make it. Thanks for your help!

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39 Dr. Melina Jampolis January 25, at 4:03 am
I stumbled on this from the chobani FB page too and it sounds awesome. I’m a nutrition MD and always looking for tasty and healthful things to recommend. Do you have any ideas for a healthier crust option? I’m going to keep checking in for healthy recipes and feel free to email me when you have some and i’ll post and link to you! Thanks.

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40 Liz January 25, at 11:57 am
Hi Melinda – I’ve never tried this crust recipe, but it gets pretty good reviews (part of me wants to go make another pie and try it!) http://allrecipes.com//Recipe/healthier-graham-cracker-crust/Detail.aspx

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41 Prinderella January 25, at 11:29 am
I can’t wait to make this when I get home today but after stopping at Trader Joes to get their dark chocolate peanut butter cups for the top. Dark chocolate, peanut butter and yogurt what could be bad?

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42 Liz January 25, at 11:58 am
Ooo, dark chocolate PB cups – good call!

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43 Elisha January 25, at 12:03 pm
This looks amazing!!! I love Chobani, and peanut butter..and what women doesn’t love chocolate..this looks like my dream dessert…cannot wait to try it..thank you!!!

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44 Frankie January 25, at 3:53 pm
Hi Liz – the pie looks fantastic! I have a question – how would I modify this to use PB2 instead of peanut butter? (if you don’t know what PB2 is, it is powdered peanut butter with the oil removed)

Thanks!

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45 Liz January 25, at 10:57 pm
Hi Frankie – I’ve had PB2 before, magical stuff. 🙂 I’m not sure about modifying this recipe to use PB2. You could try mixing up the same proportion of regular peanut butter I used (i.e., 3/4 cup of PB2 in “peanut butter” form). Or, you might try just adding the PB2 powder right to the yogurt. Either way, I can’t guarantee the same result as mine (though, I’m sure it’d be great!)

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46 JoanieMay January 25, at 8:48 pm
I have a 32 oz. container of plain Chobani, is there a way to turn it into vanilla? Would I need to add powdered sugar to make it sweeter? How much vanilla should I use? This pie sounds wonderful, I would love to make it today! Do you have any other dessert recipes using Chobani or other yogurt? Thanks so much.

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47 Liz January 25, at 11:00 pm
I think you could definitely use the plain Chobani, and just add powdered sugar to make the filling sweeter. I’d start with 1/4 cup and then see if that’s sweet enough for you – if not, add a little more until it’s the right sweetness. You could probably skip adding vanilla if you add powdered sugar – should have enough flavor on its own.

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48 Molly January 25, at 8:55 pm
I just saw this on Chobani’s facebook page, YUM! I knew I have seen your blog before, so glad I found it again! I also live in Syracuse, and ran NYC last fall too. Hope you have a great running season! : )

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49 Liz January 25, at 11:02 pm
Hi Molly – small world! Are you running any races in the area soon?

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50 Molly January 26, at 1:25 pm
I’m doing the Tipp Hill Shamrock Run in March, it’s a four miler, so much fun. Still debating on running the Mountain Goat, but I’m sure once I start doing the training runs, I’ll do it again.

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51 Liz January 27, at 11:24 am
Nice – I’ve heard the Mtn Goat is full of hills – fun (sarcasm)!

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52 Jen January 27, at 12:28 am
This sounds great! I can’t wait to test it out. 🙂

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