If you read my post last week, you’ll remember that Charming Chet had strep throat., and strep means an antibiotic. So to refortify his system with good bacteria I’ve been trying to get him to eat more yogurt – not always an easy task. I decided I had to get creative, and thus was created the Probiotic Peanut Butter Pie.
Actually, it wasn’t just Charming Chet’s strep that inspired my first PPBP. I was a graham cracker pie crust I found inexplicably in my pantry. I don’t remember buying it, but it must have been a long time ago because the expiration date was impending. Never one to let a good pie crust go to waste, I did what I had to do. I made pie. And it was good. Within a couple of days it was gone – Charming Chet had some help.
For the second pie, I tired this crust made from Ritz crackers.
I thought a peanut butter and cracker pie might be tasty. It was.
For the record, this is my go-to pie crust. It’s the best pie crust I’ve ever made and so easy, but I thought PPBP needed a less dense, less cookie-like crust. But on second thought, I think it would have been great – next time.
Okay, so here’s how to make the easiest, most gut-friendly pie ever. But keep in mind, I am a pinch and dash kind of a cook, so these measurements can be tweaked. I used…
- 2 cups Greek yogurt – I used vanilla, but if you want to cut down on the sugar, you could go with plain.
- 1/2 – 1 cup Kefir – Too much Kefir and your pie won’t set up, but this stuff is an excellent source of probiotics. But be careful, if your belly isn’t used to it, you might get a tummy ache.
- 1-1 1/2 cups of peanut butter – I used Jiff, but you could always try an all natural peanut butter.
Again, you could tweak this. For a fluffier pie, try 3 cups of yogurt and 1 1/2 – 2cups peanut butter. You could even use this gluten free crust.
Whip all of this together until well-blended and fluffy. Pour into cooled pie crust. Let set in the refrigerator for a couple of hours. Enjoy!