Peanut Butter Pie!

This recipe is so easy. So so easy. I’m in love with the woman who originally made it. It would have been even easier if I could’ve found a crumb pie crust that didn’t include trans fats at the Wall of Mart.*

But, alas, Wall of Mart* only believes in trans fat.
(Well, I guess that’s not true. They do carry bruised, sad or half rotten fruit and vegetables too.)

I digress. I had to make my own Oreo pie crust. I smashed up half a pack of Oreos, melted two tablespoons of butter with a tablespoon of peanut butter, mixed that into the crumbs and pressed it into a pie pan. I think it would be just as tasty (or more tasty) using chocolate graham crackers or brownie brittle.

I’m terrible at making crumb crusts. Maybe I’m just terrible at pie crust in general. If you’re just as bad, just pretend you’ve made peanut butter dirt pudding!

The peanut butter pie filling as as follows:

  • 1 32 oz tub of vanilla Greek yogurt
  • half a 16 oz jar of peanut butter
  • a handful of chocolate chips

All you do is:

Mix the yogurt and peanut butter together until color is uniformly beigey. Pour into the prepared pie crust. Sprinkle with chocolate chips and refrigerate overnight.

And then, after it “sets” overnight, you eat it. You try not to eat it allllll, but you’ll really, really want to.

I’d forgotten how delicious vanilla Greek yogurt is. I’ve been sweetening plain yogurt with peanut butter, cinnamon and honey, which is good but not nearly as sweet or delicious as the overly sweetened premade vanilla stuff. Mmmmmm.

I forgot to take a photo of the finished pie. It looks a little like a pudding pie. Nothing fancy, but definitely yummy.

* I don’t want to be sued. I have nothing, so they couldn’t get much, but still. No suing.

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