Macro Friendly No Bake Chocolate Peanut Butter Pie. Every word in that sentence sounds like a dream, doesn’t it? I can assure you it’s not–it’s very real (and delicious!).
Even as a personal trainer, I have been a dessert lover all of my life. I used to think to be healthy, I needed to eat rubbery, unseasoned chicken with rice and broccoli. I would gag as I choked down a plate of eggs whites, thinking to myself, “Nothing tastes as good as skinny feels” (ick).
Overtime, I learned that there really are no “diet” foods. It’s simply how you portion and balance them throughout your diet and how you prepare them! Now, I am on a life mission to share healthier recipes that DON’T taste like they are diet food. You CAN eat healthier and it tastes good!
Ever since I found this recipe, it has been a staple as a sweet treat in my meal rotation. I like to have something sweet after dinner, and this is perfect to have a few nights a week, and I STILL hit my calorie and macronutrient goals that I set for myself!
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I can assure you that THIS macro friendly no bake chocolate peanut butter pie tastes like the real deal. No matter who you are this is a great way to enjoy a delicious tasting pie with less calories and more protein–guilt free!
This recipe was adapted from Lauren Fit Foodie
MACRO FRIENDLY NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE
INGREDIENTS
- 1 pre-made Chocolate Pie Crust (I used the Keebler brand, you could also use an Oreo Pre-Made Pie Crust)
- 8 oz. softened cream cheese I used fat-free, any kind works
- Vanilla Fairlife Protein Shake (added about 1 tablespoon gradually into mixture until desired consistency)
- 4 Tbsp PB2 Peanut Butter Powder (2 for filling, 2 to drizzle on top)
- 2 Tbsp of sugar-free vanilla Jell-O mixture
- 1 Tbsp pure vanilla extract
- 8 oz. lite Cool Whip softened and separated
OPTIONAL TOPPING IDEAS FOR PRESENTATION:
- Reese’s miniatures chopped up
- Peanut butter drizzle
INSTRUCTIONS
- In the bowl of a stand mixer (or with a hand mixer), add the cream cheese and mix for 1 minute or until creamy.
- Add the Fair Life, peanut butter powder, Jell-O Mix, and vanilla; mix again until ingredients are incorporated.
- Fold in HALF of the container of cool whip and stir until it is completely mixed in.
- Add the peanut butter mixture to the bottom of the pie crust and spread out evenly. Then, top the pie with the remaining cool whip and smooth evenly across the pie.
- Cover the pie and place in the freezer for a minimum of 2 hours.
- When ready to serve, top with chopped Reese’s and peanut butter drizzle, if desired, and enjoy!
- For a softer pie, keep stored in the fridge, for a more solid pie, keep stored in the freezer and let defrost at room temperature for 30 minutes before eating.
FOR THE PEANUT BUTTER DRIZZLE: I simply put 2 Tbsp of peanut butter powder into a small glass and GRADUALLY added very small amount of water and mixed until it was a thicker consistency, then drizzled overtop of the pie!
NUTRITION INFORMATION:
SERVING SIZE: 1/8th of pie
NO TOPPINGS:
Calories: 179 Protein: 10 g Carbs 21 g Fat 6 g
PIE WITH 33 MINI REESE’S CUPS ON TOP (I used the snack sized bag):
Calories: 356 Protein: 12 g Carbs: 43 g Fat 16 g
