The flavorful chocolate protein crust and the creamy peanut butter cream cheese filling make this Chocolate Peanut Butter Pie completely irresistible! You won't believe it is packed with 23g protein per slice.
This indulgent peanut butter pie would be great to bring parties and holiday gatherings, but it's easy enough to make regularly to enjoy at home.
If you like this recipe, you may also enjoy our Chocolate Peanut Butter Freezer Fudge, Protein Buckeyes, and our Peanut Butter Cream Cheese Frosting.
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🥧 Ingredients
For the crust:
- Creamy peanut butter
- Water
- Chocolate plant-based protein powder (pea protein blend)
- Black cocoa powder
For the filling:
- Creamy peanut butter
- Neufchâtel cheese (⅓ less fat cream cheese, or cream cheese)
- Nonfat Greek yogurt
- Powdered peanut butter or peanut flour
- Vanilla whey protein powder
- Sea salt (or regular salt)
For the chocolate topping:
👩🏼🍳 Instructions
1. Preheat oven to 325F (163C).
2. Start to make the crust by mixing the peanut butter and water.
3. Add in protein powder and cocoa. Mix well.
4. Press crust into a 9" pie pan.
5. Bake for about 10 minutes, until cooked and firm.
6. Remove crust from oven and let cool. (Speed this up by placing it in the fridge or freezer.)
7. Meanwhile, with a food processor or electric mixer, combine the peanut butter, Neufchâtel cheese, and Greek yogurt until smooth.
8. Add remaining filling ingredients and process until smooth.
9. Spoon filling into cooled crust, and even it out with a rubber spatula (or the back of a large spoon).
10. Place in refrigerator (about an hour) or freezer (20 minutes) to set.
11. Once the pie is firm and cool, mix the chocolate topping ingredients and drizzle over the pie. The topping should firm up as it hits the cool pie.
12. Slice, and enjoy!
🥜 Substitutions
If you want to make a vegan version of this pie, I'd sub the cream cheese and Greek yogurt with cashew whipped cream (sweetened or unsweetened) and sub the vanilla whey with vanilla Warrior Blend (pea protein blend).
🌰 Variations
I'm pretty sure that a chocolate hazelnut protein pie would be absolutely delicious! Use hazelnut butter in place of the peanut butter. Almond butter would also be delicious in this recipe!
🥣 Equipment
You'll need mixing bowls, a 9" pie pan, and it will be helpful to have a rubber spatula.
You'll need a food processor, stand mixer, or a hand mixer to combine the filling ingredients well.
I suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements.
🥶 Storage
This delicious pie will stay well in the refrigerator for several days (if it lasts that long!).
🥜 More recipes you may enjoy
- This banana peanut butter protein shake is super delicious and filling!
- This Oreo protein shake is a simple high protein Oreo treat.
- And this pumpkin pie with protein powder is a delicious high protein twist on a traditional classic!
And check out this post for more protein powder dessert recipes!
Recipe
Chocolate Peanut Butter Protein Pie
Ingredients
Crust:
- ⅓ cup creamy peanut butter 85g
- ⅓ cup filtered water 79ml
- ½ cup chocolate pea protein blend 56g
- 1 tablespoon black cocoa powder 5g
Filling:
- ½ cup creamy peanut butter 128g
- 8 oz Neufchâtel cheese at room temperature (1 cup or 224g)
- ½ cup nonfat Greek yogurt 114g
- ½ cup powdered peanut butter or peanut flour (60g)
- ½ cup vanilla whey protein powder 45g
- ⅛ teaspoon sea salt
Topping:
- 1 tablespoon coconut oil melted (14g)
- 1 tablespoon black cocoa powder 5g
- ½ teaspoon confectioner's style erythritol
Instructions
- Preheat oven to 325F (163C).
- Start to make the crust by mixing the peanut butter and water.
- Add in protein powder and cocoa. Mix well.
- Press crust into a 9" pie pan.
- Bake for about 10 minutes, until cooked and firm.
- Remove crust from oven and let cool. (Speed this up by placing it in the fridge or freezer.)
- Meanwhile, with a food processor or electric mixer, combine the peanut butter, Neufchâtel cheese, and Greek yogurt until smooth.
- Add remaining filling ingredients and process until smooth.
- Spoon filling into cooled crust, and even it out with a rubber spatula (or the back of a large spoon).
- Place in refrigerator (about an hour) or freezer (20 minutes) to set.
- Once the pie is firm and cool, mix the chocolate topping ingredients and drizzle over the pie. The topping should firm up as it hits the cool pie.
- Slice, and enjoy!
Andréa says
Hi Danny,
That is correct! :) (7/8)*pi*r^2, and r=9/2. You'll be hearing from me via email about your prize!
Andréa
Danny says
55.67"
Jessica says
222.660357 square inches
Ali Martinez says
Hi, this recipe looks great and is perfect for Pi day. I'm a math teacher and wanted to post my answer to your question. The answer is 567(pi)/8 or 222.66037932317659577603984978993... as a decimal