Chocolate PB Cream Pie

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!!