And now for a pie you can go nuts for…a peanut butter protein pie packing 15.2 grams of protein per slice and only 4.5 g of sugar. Don’t get peanut butter and jealous, just whip up your own! I promise this is about the easiest thing in the world you can make, and it’s even no bake if depending on what kind of pie crust you want to use. Reese-pect the power and deliciousness of a peanut butter cup!
Peanut butter protein pie
Buttery pie crust, peanut butter filling, and Reese's cups make for one nutty, delicious pie.
If not gluten free, use any kind of crust you’d like. Recipe made with a whey-casein blend protein powder; vegan protein powder will likely need 1-2 TBS more milk added. Allulose can be replaced with your preferred granular sweetener.
Ingredients
CRUST*1 Gluten Free Nation pie crust
PIE FILLING
*170 g (3/4 cup) fat free Greek yogurt
*170 g (3/4 cup) 1/3 the fat cream cheese, softened
*32 g (1/4 cup) PBFit powder
*30 g (1/4 cup) Quest vanilla milkshake protein powder
*1 tsp vanilla extract
*48 g (1/4 cup) allulose
*56 g (1/4 cup) protein peanut butter (I like American Dream Nut Butter Breanne’s Blend)
*2 TBS skim or fat free milk
*44 g (~5) sugar free mini Reese’s Cups
Directions
- Preheat oven to 350 if baking pie crust.
- Bake crust for 10-12 minutes and let cool.
- Whisk cream cheese and yogurt together until smooth in a large bowl.
- Add all remaining filling ingredients except mini Reese’s cups and mix until smooth.
- Pour into pie crust and smooth.
- Top with Reese’s cups.
- Freeze for 1 hour before serving.
- Keep leftovers in fridge and enjoy!
Nutrition
Macros8 servings
301.4 cal/21.9 c/17 f/15.2 p per slice
Kate Bakes Cakes 