Peanut Butter Brownie Protein Pie

Peanut Butter Brownie Protein Pie

For the Brownie Protein Pie

  • 1/2 cup (60g) whole wheat flour
  • 1/2 cup (60g) self-rising flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 3 scoops Fudge Chocolate Whey Protein Powder
  • ¼ tsp. Salt
  • 2 whole eggs
  • 1 cup (225g) plain, nonfat Greek yogurt
  • 1/4 cup (56g) light butter, melted*
  • 1/2 cup + 2 tbsp (150g) creamy peanut butter
  • 1/2 cup (125g) swerve granular sweetener**
  • 2 tbsp. semi-sweet chocolate chips
  • 2 tbsp. Reese’s peanut butter chips
  • 1 reduced fat graham cracker pie crust

For the PB Topping

  • 1/2 cup (64g) peanut flour
  • 2 tbsp. (30g) Swerve confectioners sweetener
  • 1/3 cup unsweetened almond milk (or water)

Notes

*Light butter can be found where regular butter is. It has about ⅓ the fat and calories of regular butter. If you can’t find it, regular butter or coconut oil can be substituted. 

**Swerve is a sugar free alternative to sugar. It can be replaced 1:1 with sugar. It is found in the baking aisle of most grocery stores and on amazon. If you can’t find it, regular granulated sugar can be used. 


Instructions

  1. Add flour, cocoa powder, protein powder, and salt to a large bowl. Whisk. 
  2. In a separate bowl, add eggs, Greek yogurt, light butter, peanut butter, Swerve sweetener, and vanilla extract. Whisk until smooth. 
  3. Combine wet and dry ingredients. Gently stir together until a smooth brownie batter forms. Add chocolate chips and peanut butter chips and fold into batter. 
  4. Pour batter into the reduced fat Graham cracker crust and spread evenly.
  5. Bake at 350F for 20-25 minutes.  The top should be mostly set, and when a toothpick is inserted it should still be slightly under-done to keep it moist and from drying out. 
  6. Let it cool completely. While cooling, make peanut butter topping. Mix all PB topping ingredients together in a bowl until smooth and creamy. 
  7. Add PB topping to a small plastic bag, cut the end off, and pipe frosting in small dots around the edge of the pie, and a large dollop in the middle.
  8. Cut into 10 slices and enjoy! 

Yield: 10 slices

Nutrition per slice (without PB topping): 330 calories, 18 protein, 31 carbs, 15 fat, 5 fiber, 10 sugar