Yogurt is one of those foods that gets quite a wide range of reactions across the population. I was brought up on yogurt with my pb&j every day, so to me the creamy, smooth sweetness of a good yogurt is a natural pleasure I try to enjoy daily. I have a friend who likes fruit smoothies with yogurt, but can’t bear to watch the yogurt as it is poured into the smoothie or to catch a whiff of the pungent dairy aroma. As a kind of therapy for her yoguphobia, we filmed a horror movie together with the main antagonist being an evil tribe of yogurts bent on world domination. My mom isn’t such a big fan of any kind of dairy, but she’s happily consumed yogurt whenever I’ve made a chocolatey dessert she likes that happens to have yogurt as an ingredient. And this tart and sweet, salty and chocolatey, chewy and smooth Peanut Butter Cookie Pudding Pie made with Greek yogurt was no exception.
If you know someone like my friend who loathes the y-word, you probably won’t convince them to plunge their spoon straight into a bowlful of alabaster plain yogurt. But if you gave them the chance to taste a half-baked cookie crust paired with a smooth chocolate filling that’s tart, yet just sweet enough to tempt the senses, you might just convert them from yoguphobe to yoguvore. Someone on the fence about yogurt, like my mom, is pretty much guaranteed to make their conversion official if only to taste this winning combination of flavors one more time.
So take this pie on your journey to be a yogurt missionary! With minimal baking (that can probably be omitted altogether if desired), powerful protein and calcium, and a gluten-free ingredients list (if you use certified gluten free peanut butter chips) , this is a recipe you can feel righteous about as you travel the land, encouraging the poor lost souls who don’t care for yogurt to reap the benefits of probiotics, calcium, fueling protein and a delicious afterlife. Make this recipe and save the world!
A few notes about the recipe: I made it as a whole pie, and it was very hard to cut slices neatly. I would recommend making individual servings in ramekins or cupcake liners to avoid a pudding-y mess. This will also mean probably a shorter bake time for the cookie crust. Actually, I wonder if the crust really needs to be baked at all – I wanted a half-baked texture, but if you want to refrigerate longer and not bake the crust it would probably taste good as well and then this would officially be a “no-bake recipe!” Whichever path you choose, I hope you and your new yogurt converts savor this scrumptious pudding pie.
Peanut Butter Cookie Pudding Pie
makes about 12 servings
- 1 cup creamy peanut butter
- 1 cup Truvia Baking Blend
- 1/4 cup almond flour
- 1/4 cup water
- 1/2 cup semi-sweet chocolate chips (or replace with chunks, etc. if desired)
- 1 container (5.3 oz/150 g) Greek nonfat plain yogurt (I used Chobani brand)
- 1/2 cup unsweetened cocoa powder (I used Hershey’s)
- 1/4 cup pure maple syrup
- 1/4 cup Reese’s brand Peanut Butter Chips
Preheat oven to 350 Fahrenheit. Line a pie pan with foil (RECOMMENDED: use mini ramekins or cupcake liners in a muffin tin instead to make individual servings.)
In a large bowl, combine the cookie ingredients. Mix thoroughly. Place cookie dough in baking dish, distributing evenly to form a thin layer across entire dish.
Bake at 350 Fahrenheit for 5 minutes, if you want that half-baked taste. (Otherwise, you could try not baking and refrigerating for longer.) Refrigerate baking dish with crust for some time (I did less than 10 minutes, but the longer it chills the firmer it will be.)
In another large bowl, mix together the filling ingredients thoroughly.
Pour yogurt mixture into baking dish(es) with crust. Sprinkle peanut butter chips on top.
Refrigerate until chilled to your liking (I did overnight.) Serve cold.
Good luck on your yoguvore conversion!