Chocolate PB Cream Pie

Chocolate PB Cream Pie

Posted by Scott Farquharson on

INGREDIENTS

  • CRUST:
  • 1 cup flour⠀
  • 2 scoops of Designer Egg Classic Vanilla Protein Powder
  • ½ cup softened butter⠀
  • ¼ cup ice water
  • CHOCOLATE PB WHIPPED TOPPING:
  • 1 container (8 oz.) Cool Whip Sugar Free
  • 4 tbsp. PB2⠀
  • 1 scoop Designer Egg Dutch Chocolate Protein Powder
  • 2 tbsp. Butterscotch Pudding (sugar/fat free)
  • 4 oz. cream cheese⠀

DIRECTIONS

  1. CRUST DIRECTIONS:
  2. Combine flour, Designer Egg and salt.
  3. Cut in butter until batter is coarse crumbs.
  4. Stir in water while mixing a little at a time until you form a ball.
  5. Wrap in plastic and refrigerate for at least 4 hours.
  6. Roll out crust and put in pie tin.
  7. Bake for 8-10 minutes.
  8. CHOCOLATE PB WHIPPED TOPPING:
  9. Blend all together until smooth.
  10. Add to pie crust.
  11. Place in refrigerator until ready to serve.
  12. Enjoy!!

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