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Chocolate Peanut Butter Cream Pie
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CRUST
  1. - 1 cup flour⠀
  2. - 2 scoops of Totally Egg Classic Vanilla Protein Powder
  3. - ½ cup softened butter⠀
  4. - ¼ cup ice water
CHOCOLATE PEANUT BUTTER WHIPPED TOPPING
  1. - 1 container (8 oz.) Cool Whip Sugar Free⠀
  2. - 4 tbsp. PB2⠀
  3. - 1 scoop Totally Egg Dutch Chocolate Protein Powder
  4. - 2 tbsp. Butterscotch Pudding (sugar/fat free)⠀
  5. - 4 oz. cream cheese⠀
CRUST DIRECTIONS
  1. Combine flour, Totally Egg and salt.
  2. Cut in butter until batter is coarse crumbs.
  3. Stir in water while mixing a little at a time until you form a ball.
  4. Wrap in plastic and refrigerate for at least 4 hours.
  5. Roll out crust and put in pie tin.
  6. Bake for 8-10 minutes.⠀
CHOCOLATE PEANUT BUTTER WHIPPED TOPPING DIRECTIOINS
  1. Blend all together until smooth.
  2. Add to pie crust.
  3. Place in refrigerator until ready to serve.
  4. Enjoy!!
Designer Protein http://designerprotein.com/

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