Monday, September 17, 2012

Peanut butter yogurt pie

Review by Lyndee:

Our good friend Molly came to me last week and said she needed a sweet and easy treat she could take tailgating on Saturday.  We decided to make this but instead of doing it as a pie, we made individual pies in gladware containers so that it was no mess eating at tailgating.  All you needed was a spoon and dessert was served!

Serves 10
Prep time: 10 minutes
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.  Add ¼ cup powdered sugar and or cool whip to make this fluffier and sweeter if wanted.  Spread into the prepared pie shell.  Chill the pie overnight (the pie will be thicker the longer it is chilled).  Garnish with chopped peanut butter cups or whipped cream, if desired. 

Nutrition stats per slice (1/10 of pie): 270 calories, 14g fat (3g sat), 22g carbohydrate (14 g sugar, 2g fiber), 14g protein

Definitely add a little powdered sugar (about half a cup) if you want to make it sweeter.  The greek yogurt can be an overpowering taste for some.  We opted to heathify it a bit and use a natural peanut butter rather than your standard Skippy or Jiff.  Molly chose to do crushed graham crackers rather than an Oreo base because she didn’t want black crap in her teeth during the game.  She’s such a thinker sometimes.  We garnished with peanut butter and chocolate chips.  This was one of the easiest sweet treats I have ever made.  I love peanut butter so it was a total win. Will definitely try this again with the Oreo crust! 

1 comment:

  1. Make sure when you're stirring in the powdered sugar, that you get it all the way to the bottom. Some of the later dishes were a little tart. I am thinking, if I ever do this again, that I would add the whipped topping.