I LOVE making this pie. I’ve made it 3 times and am still trying to perfect it. I originally found it on Pinterest and tweaked it a bit.
8 graham cracker bars (I like using the low fat cinnamon ones)
1 banana (use 2 if the bananas are small)
Olive oil or cooking oil spray
12 oz vanilla Greek yogurt
1/2 bar of light cream cheese (I think that’s 4 oz)
2 cups light whipped cream (from a tub not the can!)
Step 1: Preheat oven to 350F. Crumble the graham crackers by hand or with the bottom of a glass cup.
Step 2: Add banana and mash into the graham cracker crumbs until a doughy consistency.
Step 3: Spray a pie dish with the olive or cooking oil and spread the graham/banana dough onto the dish and up the sides to make a crust. Sometimes this mixture gets a little sticky so I sprinkle the top of the dough with a little whole wheat flour so you can spread it around without the dough sticking to your fingers.
Step 4: Drizzle agave sweetener onto the pie crust. I like using Trader Joe’s organic agave. Bake the crust for 10-15 minutes until it’s a little browned. Remove from oven to cool.
Step 5: While the crust is cooling, mix the Greek yogurt, light whip cream, and light cream cheese. Whip until the same consistency. I always seem to add a little more of the cream cheese. Just a little bit more if needed. I think it makes the filling more solid and less runny. Once whipped, place the filling to set in the fridge for about 10-15 minutes.
Step 6: Add cream filling to pie crust. Top with sliced blueberries and strawberries. Set in fridge to set for 20 minutes, and you’re good to go!