Banana Yogurt Pie Recipes

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

EASY BANANA SPLIT YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries, then 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries and bananas.

GREEK YOGURT BANANA CREAM PIE

Steps:

• Dip banana into lemon juice, pat dry
• Using a whisk mix together Tru Whip and yogurt until well blended (but try not to over blend as you want to keep mixture fluffy
• Spread 1/2 of cream mixture into graham cracker crust; top with 1/2 of bananas: spread remaining cream mixture; top with remaining banana slices
• Freeze for a few hours to harden
• Sprinkle with any desired toppings
• Store in refrigerator or freezer depending on desired consistency.

BANANA CREAM YOGURT PIE

Steps:

• For the crust, combine the graham cracker crumbs with melted margarine. Press crust over the bottom and sides of an 8-inch pie pan. Bake in a pre-heated 350 degree oven for 10 minutes. Place the baked crust into the refrigerator or freezer to cool rapidly. Sprinkle gelatin over ? cup milk in a small saucepan. Let soften for 5 minutes, then heat, stirring constantly, until gelatin dissolves, about 4 minutes. In a food processor blend the yogurt until smooth. Add the gelatin mixture, the remaining ? cup of milk and the vanilla extract. Add THREE peeled bananas and blend until smooth. Add Equal or Splenda to taste. Slice the remaining banana and arrange the slices on the previously baked and chilled graham cracker crust. Sprinkle on one package of Equal and then pour the banana cream mixture over the slices. Chill at least 3 hours before serving.

BANANA CARAMEL CREAM PIE YOGURT CUP

Steps:

• Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately.

BANANA YOGURT PIE

Steps:

• Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
• Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
• Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
• Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.

PEANUT BUTTER BANANA YOGURT PIE

Steps:

• 1. For the crust: 2 cups Rice Chex cereal, finely crushed 1/4 cup unsalted butter, softened 2 tablespoons peanut butter, melted 3 tablespoons granulated sugar Heat the oven to 350 degrees F. In a large mixing bowl, stir all of the crust ingredients until combined. Spread into a nine-inch pie pan. Bake 8 to 10 minutes, or until the crust is golden brown. Allow the crusts to cool completely before filling with pie filling.
• 2. For the filling: 2 large bananas, sliced thin 2 cups Chobani vanilla Greek yogurt 3 (6-ounce) containers Chobani banana Greek yogurt 3/4 cup smooth peanut butter Place the banana slices on the bottom of the prepared pie crust. In a large mixing bowl, stir the yogurts and peanut butter with a wire whisk until blended. Spread into the prepared pie shell, over the banana slices. Chill the pie at least 4 hours, or overnight (the pie will be thicker the longer it is chilled). Serve with whipped cream, if desired.

COOL WHIP STRAWBERRY BANANA YOGURT PIE

Steps:

• Blend 1 container of Cool whip with the 3 containers of yogurt. Before pouring the mixture, place banana slices on the bottom, placing the banana slices close together. Additional slices can be arranged around the outside of the pie crust. Do not extend the banana slices above the pie shell edge. Pour the yogurt mixture over the bananas and mound the center of the mixture slightly but not too high.
• Use a clean tablespoon and drop spoonfuls of Cool whip from the second container over the mixture. Use the back of the spoon to spread the mixture out like icing on a cake. Place strawberries on top of the Cool Whip to finish. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
• Store in refrigerator for about ½ hour and serve immediately. This recipe does not keep as a leftover; the pie crust absorbs the moisture from the yogurt and fruit. Discard leftovers.