No Bake Peanut Butter Yogurt Pie

Well, it’s official. The heat has struck. Exactly eight days before summer technically even starts, this quaint little Southern city has transformed into a boiler oven.

On the bright side, I no longer have to use a stove top when I want to scramble some eggs. The sidewalk is quite sufficient on its own.

It’s on summer days such as these when the idea of turning on an oven makes me immediately start to break out into an anticipatory sweat. So what’s a girl to do?


Make this (no bake) pie of course. And not only does it require no oven or heat of any kind, but it’s so simple to put together. Just dump a few ingredients into a food processor, pour it all in a pie crust, and stick it in the fridge overnight. Just think of it this way- you’re making pie while you sleep!


The two key components here are the peanut butter and the greek yogurt, both of which combine to create a pie that’s simply packed with protein. For a super smooth and light filling, make sure to use creamy, not crunchy, peanut butter. Then, when it comes to the greek yogurt, you should know that not all yogurt varieties are created equal- one should be able to distinguish what is “real” greek yogurt.

You see, a lot of greek yogurt varieties in the marketplace are made thick and creamy by the addition of thickening agents such as tapioca starches or milk protein concentrate. Not cool! But real, authentic greek yogurt is made by straining the yogurt (often up to three times) to drain excess liquid and result in the thick, decadent texture we’ve come to expect.


One of the best products I’ve found is Chobani*, which uses a decades old straining process to produce creamy, authentic greek yogurt. In fact, Chobani’s founder has been one of the most outspoken critics against “fake” greek yogurt production, and he has created a company founded upon this wholesome, traditional approach to yogurt making. Yay for dedication!

* * *

No Bake Peanut Butter Yogurt Pie

2 cups Chobani vanilla greek yogurt (or you can use plain and add some vanilla extract)

1/2 cup + 2 Tbs creamy, unsalted peanut butter

1/2 of a ripe banana

1 Tbs honey

one prepared 9 inch graham cracker crust (a recipe can be found here)

Combine all ingredients in a food processor until completely smooth. Pour into the prepared pie crust, then chill eight hours or overnight. Garnish with chocolate sauce or crushed peanut butter cups.

*Note- Chobani provided me with the yogurt used in this recipe, but all opinions are 100% my own. In fact, I was already using Chobani long before they contacted me!

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{ 9 comments… add one }
  • Kali December 4, 2013, 7:05 am

    I’m going to try this today. I may un top it with shredded coconut and justin’s peanut butter cups (crushed).

    • A Baking Girl December 4, 2013, 8:29 am

      DOOO ITTTT!!!!!

  • Lindsay April 17, 2014, 12:14 pm

    I made this already for a family and used an Oreo pie crust. They LOVED it (and I bet the kids had no idea is was healthy)! I’m going to make this again for MY family, but this time with a date and walnut crust for a healthier take. Either way…I’ve pinned this to my website’s dessert board!

    • A Baking Girl April 17, 2014, 3:27 pm

      Thanks Lindsey, I’m so glad you liked it!

  • Ines October 17, 2014, 4:08 am

    Do you have any suggestions for substituting the banana? I really want to try this but I can’t stand bananas :/

    • A Baking Girl October 18, 2014, 7:31 pm

      Hi Ines! You can substitute the banana with 1/4 cup peanut butter and a few tablespoons of yogurt

  • Tracey January 31, 2015, 4:08 pm

    Does chill mean freeze?

    • A Baking Girl February 2, 2015, 4:52 am

      Nope, just put it in the refrigerator!

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