This pie has its own story now – I was inspired by a recipe found online to make banana and greek yogurt pie (that doesn’t require baking except for the crust), but while grocery shopping I decided to make a graham cracker crust, then to substitute greek yogurt with a low-fat one and I ended up baking a pie that now everyone calls Banana Cheesecake! :)
Creamy texture and crispy bottom give this pie an amazing taste combination. This Banana Yogurt Pie is easy to bake and your friends and family will love its light yet delicious taste!
For the crust:
- 2,25 cup of crackers (I used half honey Graham and half plain crackers)
- 10 tbsp of unsalted butter
- 0,5 cup of brown sugar
For the filling:
- 250 g 2% plain yogurt
- 2-4 tbsp sugar (brown or white)
- 6 tbsp all-purpose flour
- 2 ripe bananas
- 1 tsp vanilla extract
- fresh raspberries
+ blender, plastic zip bag, pie plate or any round baking tin
I love making recipes on-the-go and adjusting them to my taste and available ingredients. You can use almost any kind of crackers, if you can’t find Graham. Mine was not of any special brand – I picked it up at a next door Vietnamese supermarket, but they only had 4 packs of Graham honey ones and I had to improvise and mix it up with plain crackers and it worked out very well! Grind crackers in a blender until it looks like this: Then, add sugar and mix well with a spoon. Brown sugar is always the best choice and it gives the crust this caramel-ish flavor, but if you’re using white sugar I’d suggest adding a 1-2 tbsp of honey. To make my life easier I put crackers and sugar into a zip plastic bag, then added 10 tbsp of melted butter, closed the bag and mixed it well until crumbs were well moisten with butter and had a consistent colour.
Press mixture into a round pie plate and make sure it’s evenly spread and has “collars” high enough for that pie filling we will add later. Use a knife or spatula to make the edges even and flat if you wish, or use a nice pie plate is you want to get that curvy pie edge. Bake crust for 8 minutes at 200C/400F and cool.
You can use this crust recipe for so many different pies and cheesecakes!
A little tip: don’t take out crust before finishing the pie and cooling it down first – it will make your crust crumbled and uneven. But I wanted to take a photo of it so I had to sacrifice the pretty look :)
For the filling peel and cut bananas and measure 250 g of yogurt. The thicker yogurt you’re using is the less flour you should add. Use blender until the mixture is consistent and well-blended. Add sugar – since crust will be rather sweet I’d suggest to use minimum sugar in the filling. Add 2 tbsp first, taste the mixture and continue adding sugar until up to 6 tbsp – my perfect taste was found at 3 tbsp of brown sugar. Mix. Slowly sift half of the flour, mix and then add the rest of it. At the end add 1 tsp of vanilla extract or if you prefer 1 tsp of grated lemon and/or orange zest. Pour the mixture into crust and bake for 25 min at 180C/350F. Do NOT over bake!
When you take out your pie 25 min later it will still have a jelly-like structure in the middle. That is perfect! It will give your pie delicious creamy taste.
Cool down for at least 30 min, again, don’t take it out of the baking plate until well chilled, decorate with fresh raspberries and put in fridge for a least an hour or a night. Cut carefully – the crust might crumble a little.