Peanut Butter Yogurt Pie

*EDITED TO ADD: If you like bananas, try a similar version of this pie, peanut butter banana yogurt pie!*

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.

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

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195 thoughts on “Peanut Butter Yogurt Pie”

  1. 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.”

    1. 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?

    1. 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!

      1. Maybe some 100 cal. oreo crips or chocolate graham crackers crushed up with water to moisten rather than the cream filling and butter?

    1. 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!

  2. 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 🙂

    1. 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 🙂

      1. 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 🙂

      2. I was hoping this was addressed in the comments. So you did use a natural, no sugar added peanut butter? Just the no stir kind. Excellent. Can’t wait to try this. I’m thinking I’ll fore go the crust and chill in individual cups as a thick mousse type dessert. Thanks for sharing!

      3. I like the thick mousse idea! You could even sprinkle a few chocolate chips or something on top 🙂

    1. 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!

  3. 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 : )

  4. 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!

    1. 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

  5. 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 🙂

    1. 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!

  6. 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

  7. 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!

  8. 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.

      1. I just made this pie yesterday (and just had my first taste – it took a LOT of self restraint not to touch it before that!)

        I subbed the orea crust for a pecan crust made with stevia and coconut oil and it tasted delicious!

        The problem is that the pie fell apart a little when I cut it my first piece. That may have been potentially my mistake for one or two resons: I tried converting the ingredients to metric in my head and I used 1/2 Greek yogurt and 1/2 natural vanilla. Despite the semi-failed attempt, this is still one of the most delicious healthy recipes i have ever tasted!

      2. The pecan crust sounds amazing — what amounts of pecan/stevia/coconut oil did you use? I’m interested. 🙂

        As for the pie falling apart, I’d guess it has something to do with using a mix of greek and regular yogurt. Since regular yogurt isn’t as thick, it probably didn’t set up as thick as the one I made does. I’m glad you still enjoyed it anyway!

      3. I actually went to the store today to find vanilla Greek yogurt (to make the pie again, since only about a quarter of it is left!) and we don’t have it (in Australia)! I think it might just be an American thing… So, I picked up a ‘creamy vanilla’ tub.. Let’s hope that one sets better!

        As for the crust, I ground about 1.25c pecans, added 2T Stevia and pulsed to mix, then added 4T melted coconut oil and pulsed to mix. That only made enough for the base of the pie without the sides; so next time I’m going to make it with 2 cups pecans but the same Stevia and coconut oil measurements (as it came out very moist, not that that’s a bad thing). Bake for 10 minutes at 350F and voila! SO delicious! Could even use it as ice cream or cake toppers.

      4. I didn’t realize you were down in Australia. Well, I hope the “creamy vanilla” tub works well for you. 🙂

        The crust sounds amazing!! I’m a huuuuge fan of coconut oil and am always interested in finding new ways to work it into my recipes. I’ll have to keep this crust in mind!

  9. 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?

  10. 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!!!

  11. 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!

    1. 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!)

    2. Just wanted to let you know that I used PB2 straight from the jar. It made it thick and creamy. Just kept adding some a tablespoon at a time until It got the peanut butter taste I wanted!

  12. 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.

    1. 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.

  13. 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! : )

  14. 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.

  15. I’ll have to try this pie! Sounds so good and looks pretty healthy in the way of sweet treats!

    Just an idea. Once I did a berry pie that used the Chobani as the filling. It had me stain the Greek yogurt over night to get the wetness out. I know this means it takes longer but it worked well for making sure the pie didn’t have a yogurt texture but more of a pudding one.

    1. Hi Melody! Thanks for the tip on straining the yogurt for the pie. I can see how that would be a good idea – the filling in the peanut butter pie was a best consistency after about 24 hours of chilling, but I bet starting with a less-liquidy yogurt would speed the process!

      1. Thank you! To have to chill for 24 hours with out straining isn’t that bad either! Can’t wait to try this one!

  16. Love this! Girl, you are brilliant! 3 simple ingredients that I have on hand..well, except the pie crust…but I’m thinking of making a crust with vanilla wafers- YUM! Sounds like a WINNER 😀 Can’t wait to test it out- perfect for a late night treat..and I don’t have to feel too guilty 😉

  17. I made this for a SuperBowl party this weekend! I upped the peanut butter to just over a cup and tossed in 1/4 cup of confectionary sugar. I used the Chobani lowfat vanilla bean yogurt (my first Chobani experience). It was a hit! The consistency was just lovely, smooth and rich and creamy. I was glad that there was just a bit of the filling left over after filling the pie crust. This will definitely be one of my go-to recipes when I need to make something for a potluck.

    1. Ahh, what a great way to experience Chobani for the first time! Such a smooth pie filling, right? So simple and without quite so much guilt as regular pie!

  18. I am making this for my peanut butter loving sister’s birthday tomorrow! Thanks so much for a simple to follow recipe! I’m always looking for new peanut butter stuff for her and I love Chobani! I can’t wait to try this!

  19. Oh my! I think I love you! I was having a difficult time getting over the fact that I am in love with pb eggs this time of year… but I want to maintain my weight loss! Thank you very much!

    1. I won’t lie, the pie definitely doesn’t taste the same as a PB egg (yummm) but it is still very delicious, and you don’t have to feel the slightest bit guilty!

  20. Love this and can’t wait to try it!I am all about simple and easy! Can u give me the about of carbs in this? I doing Weight Watchers and am trying to see how many points this is.Thank u and so excited I found UBS by the way I love Chobani…:).

  21. Cannot wait to try this. I LOOOOOOVE peanut butter pie but rarely indulge. What are your thoughts on making it with the 0% Chobani?

    1. Definitely go ahead and make it with the 0% Chobani – but it won’t be as sweet since the Vanilla Chobani that I used in the recipe has more sugar in it than the plain. Still delicious I’m sure though 🙂

  22. This looks so delicious! I’m thinking of doing it with the pb & co dark chocolate dreams peanut butter!!! yumm!

  23. Have you tried this with the plain kind or it definitely needs to be made with vanilla flavor in order for it to taste good?

  24. You could also consider adding sugar free, fat free chocolate jello pudding to the mix and you would end up with a chocolate peanut butter flavor, as well as a firmer texture from the jello pudding.

  25. found this recipe via pinterest and wanted to say that this pie is seriously amazing!! i’m on my 2nd pie in a week .. it’s so healthy and packed with protein and good fats from the PB that i don’t feel bad about having it for breakfast, lunch, and/or dinner. 🙂 thanks for the recipe!

  26. Made this today – amazing! Made a few adjustments of my own to hopefully help with saving a few more calories?
    *Made my own crust from Oreo thins (100cal packs) and margarine
    *Added 2T Splenda for sweetness

    Will def be keeping this in the arsenal for parties! So easy, tasty, and guiltless!

    1. Just checked out the parfaits, I love them! And that way you don’t even need to let the pie set — just fill and eat!

  27. Just made it and I can’t wait to try it tomorrow. I already tried the filling, wow! That was soooo awesome!

    1. Oh I know, I could probably eat the entire filling with a spoon – save myself the trouble of getting a pie shell! 😉

  28. As I was searching pinterest for something sweet with the ingredients in the house I found this. I thought I have plain greek yogurt, peanut butter and honey to replace the vanilla flavor…delish. Great replacement for my kids favorite peanut butter pie

    1. LOL! This pie is bachelor dad friendly, don’t worry! I just use a pre-made crust – either a graham cracker or oreo one… you can find right in the baking aisle!

  29. This looks awesome. This could become the kind of thing that would be a go-to quick dessert! You know, something else that could make it nice and firm maybe is stirring in a package of vanilla pudding mix….I have made creamy desserts like that before

  30. Made this with 0% plain greek yogurt–I love this combination on its own, and the oreo crust was the perfect degree of sweetness to match the tart yogurt. The oreos made it taste like the filling was sweetened! Anyway thanks for a super delicious, easy recipe!

  31. I hate to be the only one to leave a negative comment, however I served this to our friends on Saturday night and all 4 of us didn’t enjoy the tangyness of the yogurt witht he peanut butter. I was so excited to make this and I couldn’t wait to taste it, so I was left so disappointed. Even after chilling in the fridge for 24 hours the pie filling didn’t thicken up and the dessert looked sloppy on the plate. Not beautiful and thick like in your picture. I find it really strange that no one seems to mention this…. For my taste this dessert wasn’t sweet enough, it tasted tangy and slighty salty. I wouldn’t recommend this dessert to someone who has a sweet tooth, it won’t satisfy you.

    1. Hi Lindsay, I’m sorry to hear you didn’t enjoy the pie! You’re right, it definitely has a tangy flavor due to the Greek yogurt, which is why I made sure to include “yogurt” in the recipe name. 🙂 My own sister wasn’t the biggest fan due the tangyness, either! In terms of sweetness, I tried not to add too much sugar, but of course you could always add powdered sugar to sweeten it and satisfy your sweet tooth. As for the consistency, I’m not sure what the issue might be, except that different peanut butters (and even different containers of Greek yogurt) vary in consistency, which can yield different results.

  32. i made a few add ins like a few tablespoons of cream cheese & touch of stevia and woww, delicious! i really like this no bake dessert thanks bunches for the recipe! so easy & yummy 🙂 -God Bless ❤

  33. A million and a half people have pinned this on Pinterest – congrats! My husband is heading out now to grab the vanilla greek yogurt and the oreo pie crust. I’m sure we’ll love it! Thanks for sharing!

    1. Hi Teddy, I think people have used all sorts of peanut butter for this recipe. When I made it though, I used a no-stir natural creamy peanut butter (I believe Peter Pan).

  34. I’ve started making my own Greek yogurt! It’s better than any brand I’ve had and super easy, just takes a little (unattended) time. I will be making this tomorrow with my next batch of Yogurt!! Yum!!! Thank you!

  35. Great idea! was looking for a way to make the dip version into a dessert! I usually add cinnamon to my dip, so perhaps I’ll try adding it to the pie also and see how that works. Thanks!

  36. I made this for the first time this morning. Even with the Vanilla chobani, my daughter found it too tangy & yogurty tasting, so I increased the peanut butter… Probably 1&1/2 cups worth total (measured the first cup, then just added a big scoop). We love peanut butter! I used my hand mixer to make it easy. I used the chocolate crust (Keebler was on sale). I have about a cup extra that didn’t fit nicely, so will eat that with graham cracker sticks like a dip. Like the idea of layering it like a mousse.. Maybe with bananas & caramel sauce like the Banoffee pie (also Pinterest).
    We had the pie tonight for dessert with the choice of drizzle … Hershey’s Chocolate or Strawberry syrup ( was like pb&j…. Yummy!!). Maybe because of the extra PB, but it cut pretty well after only 8 hrs in the refrigerator.

    We all loved it! I will make this one again. THANK YOU SO MUCH FOR SUCH A DELICIOUS & EASY DESSERT!

    1. Woohoo, thank you for the comment, Holly! I know a bunch of people who also thought it was too tangy, but it’s all about adapting it to your liking and I’m glad you were able to! I love the idea of layering it like a mousse, I think I will need to try that sooner rather than later. 🙂 Thanks again!

  37. Hi Liz! Love your site. I saw your “about” and thought of myself haha. I have recently begun living healthy and exercising regularly (including running which I never expected to enjoy) and after 7 months I’ve lost over 20 pounds and feel great! Ironic that baking is my favorite hobby, so I guess we have some things in common! I will definitely subscribe, keep the great/easy recipes comin’!

    1. Hi Denna! Thank you, I am glad you enjoy my blog. And congrats to you on your weight loss – that’s terrific! Don’t worry, you can still eat great and bake!

  38. I am going to be making this for my boyfriend’s birthday next week and was wondering if you used salted or non-salted peanut butter?

    1. That’s a great question. I used salted peanut butter, but I’m sure you could use unsalted if you’re trying to watch your intake!

  39. I was making this for Thanksgiving since I am on a low calorie diet. It seemed like the perfect pie to indulge in without busting at the seams. I’m not sure if it’s just the greek yogurt…. but the filling is AWFUL. I’ve never tried greek yogurt before but I figured since I love all flavors of regular yogurt, it wouldn’t be much of a difference in flavor. WRONG. It is so sour and just gross. I almost barfed soon as I tasted it. I even tried adding a little more peanut butter and some sugar…….. it’s just not helping. Maybe this pie just isn’t for me. Guess I will have to make something else.

    1. Hi Lawren, I’m sorry you didn’t like the flavor of the pie. As I’ve commented to others here, the flavor of the pie certainly is tangy, which comes with the territory of Greek yogurt. Best of luck finding another dessert to make!

      1. I completely agree! This pie was so disgusting.. such a waste of food and money. I love peanut butter and Greek yoghurt. I love my peanut butter so much that I added DOUBLE!! Couldnt even choke down 1/2 a slice…

      2. I’m sorry you didn’t enjoy the pie, bfitness – I’m sure the others who have enjoyed the pie would be happy to take the pie off your hands! 😉 Until then, keep enjoying peanut butter and Greek yogurt separately!

  40. Hi Liz- I’ve mede a pie very close to this before and found that if you drain the yogurt in cheese cloth or a fine mesh strainer overnight it thickens even more like cream cheese. (you can even drain it in paper towels if you are in a hurry.) Then the pie texture is more like cheesecake. (my preference) Also Lawren, I find FAGE greek yogurt is less tangy and works very nicely in this recipe. I use plain, add a 1/2 t pure vanilla and a 1/4 c powdered sugar (I use powdered xylitol) and maybe a dash of stevia if it needs to be sweeter.

    1. Hi Kari! Yes, that is a great tip to strain the yogurt to thicken it! I have done that a ton with Greek yogurt (you an make a soft frosting with it!!). And I agree that Fage is a bit more mild in flavor! Great tips, thank you 🙂

      1. Another search of your comments – to see if anyone else was draining yogurt for cream cheese (see my comment rePB2) – I guess great minds are all thinking alike.

        Have you ever had “hangop” – drained yogurt cheese, whipped cream, vanilla and sugar? SO DELICIOUS. And beautiful with fruit on top for breakfast or dessert…

  41. It may have been a year since this recipe has posted, but wow am I glad you posted this. I’m recently starting a venture of healthy, simple pies, looking to use honey as substitute to sugar. This pie gave me a great idea, do you think adding some dark chocolate and honey would be simple enough to make it into a chocolate peanut butter pie? I love the idea of straining it as well, since I love my pies to have a cheesecake-like texture. Heck, instead of mixing the pie together, maybe I could just give it a dark chocolate swirl. Also, which percentage of dark chocolate do you feel would be subtle yet enough yet chocolate-ey enough to keep this recipe very clean?

    1. Hi Sean, it’s great to hear you are interested in making healthy pies! This one definitely fits the bill, in my opinion. I’m not sure how adding dark chocolate would change the pie, but it’s definitely worth you trying out! Personally, I never go too dark with my chocolate %’s, but that’s my own preference.

    1. Hi Erin, I used vanilla yogurt to add flavor, but if you love plain yogurt, you can use that too… it just won’t be as sweet!

  42. What a terrific idea. I’m new to Pinterest and I’m keen to find recipes to satisfy my sweet tooth but won’t punish my hips and bum at the same time. Thank you. I’m becoming a fan of Greek yoghurt quickly. Keep the ideas coming!!!

    1. Hi Alison! Oh, you will love a lot of the recipes I post — I try to keep (most of them) fairly sensible. Greek yogurt works wonders!

  43. I love the idea of using vanilla Greek yogurt. I make a dip for fruit using 1 cup plain Greek yogurt and then 1/4 cup (sometimes I add a little more) creamy PB. I do notice that it does get a bit watery after a day or so in the tupperware container. Have you noticed this at all with the pie?

    1. Hi Jayme, I have noticed the watery situation before too — I find it happens less if I strain the whey off the yogurt before making the pie, dip, etc.

  44. One of my favorite snacks is 1/2 c. plain Greek yogurt with 1 T. peanut butter and a packet of truvia. I can’t wait to try this pie recipe!

    1. Hi Katie – I often stir peanut butter into my plain Greek yogurt, too! Such a simple snack/dessert. This pie takes that up a level. 😉

  45. I’m about to try this pie on for size – I’m going to be the different one of the bunch and use Almond butter – not a huge peanut butter fan. Also, I’m a die-hard Oikos fan; I’ve found it’s a lot less “tangy” than the other brands – maybe that tip will help some of these people who don’t like the tanginess. Off to the kitchen I go….

    1. Ok – pie is Made!! So, here’s how I modified the recipe, and forgive me, I seldom measure.
      3/4 jar of Maranatha’s Almond Butter – No Stir (It was what I had left)
      4 – Single Serve containers Oikos Dannon Vanilla Greek Yogurt (again, it’s what I had)
      Oreo cookie crust – store bought
      Mixed with a hand mixer – made just enough filling with none left over.
      Topped with Dark Chocolate chips and put in the freezer – not by design, just by the fact there’s no room in the fridge!!
      Tip for those who have never had the combo before, or have never even eaten greek yogurt before, the best tip I can give is to take a tsp of each ingredient – blend together and try it. If you don’t like it, don’t make the pie.
      My scrapes from the bowl were absolutely divine, so I’m anxiously awaiting the pie!!

      1. Thanks for the info on your version, Hannah! I will have to try out the almond butter version soon — I love it almost as much as PB 🙂

  46. Does Chobani yogurt have a sweet taste to it because I substituted traditional Greek yogurt (mixed with cream) and the pie tasted awful. I am in the middle-east and I guess I should’ve researched the taste of Chobani before I attempted this. I’m a huge fan of peanut butter and desserts that have both sweet and salty flavours but this was incomparable. I had to make my own condensed milk with butter and brown sugar syrup to pour over the pie to make it edible. Can you please explain what went wrong? Many thanks.

    1. Hi Sophie! Plain Chobani wouldn’t have a sweet taste to it, but this specific recipe calls for the vanilla Chobani, which is definitely much sweeter tasting than plain yogurt. Do you have vanilla yogurt available near you? If not (if the only greek yogurt you can find is plain), I would recommend altering this recipe by adding a tablespoon of vanilla extract as well as 1/4 to 1/3 cup granulated sugar.

  47. I loved this! It combined two of my favorite things. I used a store brand greek yogurt, which is a little more tart than Chobani, but I found that I still liked it! Something about the tartness made it taste more like a peanut butter and jelly pie to me. Great idea for a healthy and easy pie! 🙂 Thanks!

    1. I think I might need to make another version of this incorporating jelly sometime — or at least some tart fruit – you’v inspired me!

  48. Hi! This recipe sounds easy, healthy and delicious – I can’t wait to try it this weekend on a gathering of cool women. Thanks again!

    1. Hi Cassie, I know I haven’t tried making this with the PB2, and I’m not sure how it would turn out. You could certainly give it a try! Just add PB2 to the yogurt until you’ve achieved the flavor you desire. I’d presume it’d be a bit more tangy than the other version.

    1. Hi Vanne – lots of people have commented asking about using PB2 to make the pie healthier. While I haven’t done it myself, one commenter said, “Just wanted to let you know that I used PB2 straight from the jar. It made it thick and creamy. Just kept adding some a tablespoon at a time until It got the peanut butter taste I wanted!” … So, if you just “experiment” the way they did, and add PB2 until it’s the consistency you want, that may work!

      1. It’s the MaraNatha brand. We found it at our Walmart. I’m guessing if you got on their website you could find out where they have it near you. It’s totally worth hunting down.

  49. This is our new favorite dessert! Made it the other night and it was absolutely amazing! Loved how easy it was to make but yet so tasty. The only thing different that I did is that I used a GF crust and drizzled some melted chocolate on top!

  50. I couldn’t find the Greek vanilla so.i bought stony field smooth and creamy vanilla….it’s an organic yogurt. Do you think that would set very well? Thanks-Heather

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