Ingredients:

  • 1 ½ cups (180 g) Digestive Biscuits or Reduced-Fat Graham Crackers, finely crushed
  • 4 Tbsp (56 g) Unsalted Butter, melted
  • 1 Tbsp (15 g) Brown Sugar (optional, for texture)
  • 16 oz (450 g) Plain Greek Yogurt (0% or 2% fat), chilled
  • 1 cup (250 g) Natural Creamy Peanut Butter, stirred well
  • ¼ cup (60 ml) Low-Calorie Sweetener (e.g., Erythritol, Maple Syrup, or Honey)
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1 g) Pinch of Salt
  • 8 oz (225 g) Light Whipped Topping (thawed)
  • 1 oz (30 g) Dark Chocolate (70% cocoa minimum), melted (optional)
  • 1 Tbsp (15 g) Chopped Peanuts, lightly toasted (optional)

Instructions:

  1. Crush the Base: Finely crush the digestive biscuits until they resemble fine sand using a food processor or rolling pin.
  2. Combine: Place crushed biscuits into a medium bowl. Add the melted butter and optional brown sugar. Mix until the crumbs are uniformly damp.
  3. Press & Chill: Transfer the mixture into a 9-inch pie dish and firmly press it across the bottom and up the sides. Place the crust in the freezer for 15 minutes.
  4. Whip the Yogurt Base: In a large bowl, use an electric mixer to combine the chilled Greek yogurt, peanut butter, sweetener, vanilla extract, and salt. Beat until completely smooth and creamy (about 2 minutes). Adjust sweetener if needed.
  5. Fold (The Crucial Step): Gently fold the thawed light whipped topping into the peanut butter yogurt mixture using a rubber spatula. Mix carefully, stopping as soon as no white streaks remain to maintain the airy texture.
  6. Fill & Set: Spoon the airy peanut butter mixture into the chilled crust. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the mixture to fully set.
  7. Garnish and Serve: Just before serving, melt the dark chocolate and drizzle it over the pie. Sprinkle with chopped peanuts. Use a sharp, hot knife to cut clean slices.