By Michelle Konkoly
For Valentine’s Day, I wanted to make a healthy dessert that would still satisfy my sweet tooth. This peanut butter pie is super creamy, but also packed with protein from the peanut butter and the Greek yogurt. You probably already have most of the ingredients in your kitchen already, but if not, they’re easy to find.
There are so many variations you can do with this pie, too! Adding in a layer of sliced bananas, stirring in some chopped peanut butter cups, or sprinkling some chocolate chips on top would all be great additions.
To make it, simply stir together the peanut butter and yogurt. If your PB is really stiff, try softening it in the microwave for a few seconds for easier stirring. Fold in the Cool Whip, spread it into the crust, and voila! A nearly-instant, impressive pie that will satisfy your sweet tooth AND waistline.
Peanut Butter Greek Yogurt Pie
- 1 cup creamy peanut butter
- 1 ¼ cup nonfat plain Greek yogurt
- 1 (8 oz) container fat free Cool Whip, thawed
- 1 Oreo pie crust
- Additional peanut butter or melted chocolate for topping (optional)
Mix together peanut butter and yogurt until creamy (you can use a hand mixer, or just a spoon). Fold in Cool Whip until thoroughly mixed. Spread into pie crust and drizzle with peanut butter and/or chocolate. Refrigerate for at least 4 hours or overnight.