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