Peanut Butter Yogurt Pie With Oreo Cookie Crust Food

PEANUT BUTTER YOGURT PIE (WITH OREO COOKIE CRUST!)

Steps:

• 1. Preheat oven to 350 degrees. In a food processor (or in a plastic bag with a hammer) crumble oreos. Combine with melted butter until cookies are coated. Pat down into an 8-inch pie dish and bake for about 10-15 minutes. Set aside and let cool.
• 2. Combine greek yogurt with peanut butter and mix until smooth.
• 3. Pour into the pie dish and allow to refrigerate overnight to let set. Try not to eat your hand off while staring at it every time you open your fridge.

PEANUT BUTTER YOGURT PIE

Steps:

• 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.

PEANUT BUTTER YOGURT PIE RECIPE - (4.4/5)

Steps:

• 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

OREO PEANUT BUTTER PIE

Steps:

• Mix 22 crushed oreo cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-inch pie plate.
• To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
• Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
• Add peanut butter and milk; beat 2 minutes more or until smooth.
• Fold in whipped topping and 1 3/4 cups chopped cookies.
• Spread into pie crust.
• Sprinkle with remaining chopped cookies and peanuts.
• Refrigerate for 4-6 hours or overnight.