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    Home > Blog > Peanut Butter Protein Recipes

    Chocolate Peanut Butter Pie with 23g Protein!

    Updated: Jan 18, 2023 · Published: Mar 14, 2015 · By Andréa Marchese · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    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.

    slice of chocolate peanut butter pie with chocolate crust and chocolate drizzle and a forkful of creamy pie pulled from the slice
    Chocolate Peanut Butter Pie

    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.

    Jump to:
    • 🥧 Ingredients
    • 👩🏼‍🍳 Instructions
    • 🥜 Substitutions
    • 🌰 Variations
    • 🥣 Equipment
    • 🥶 Storage
    • 🥜 More recipes you may enjoy
    • 🥣 Recipe
    chocolate peanut butter pie with chocolate crust and chocolate drizzle with one slice missing in a metal pie dish with on a stainless steel counter
    Chocolate Peanut Butter Pie

    🥧 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:

    • Coconut oil
    • Black cocoa powder
    • 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!

    🥜 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

    • Chocolate Peanut Butter Protein Snack Cake
    • Chocolate Peanut Butter Freezer Fudge
    • Peanut Butter Cream Cheese Frosting (Without Powdered Sugar)
    • Protein Buckeyes

    And check out this post with more protein powder dessert recipes!

    🥣 Recipe

    slice of chocolate peanut butter pie with chocolate crust and chocolate drizzle and a forkful of creamy pie pulled from the slice

    Chocolate Peanut Butter Protein Pie

    Makes one 9" pie (8 servings).
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 340kcal
    Author: Andréa

    Equipment

    • mixing bowls
    • 9" pie pan
    • rubber spatula
    • food processor
    • oven thermometer
    • kitchen scale

    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!

    Notes

    A rice protein powder would work in the crust recipe, but I wouldn't try whey (they bake very differently).
    For a vegan version of this pie, replace the Neufchâtel and yogurt with cashew whipped cream, and the vanilla whey with vanilla Warrior Blend (pea protein blend) or vanilla pea protein.

    Nutrition

    Serving: 1g | Calories: 340kcal | Carbohydrates: 11g | Protein: 23g | Fat: 23g | Fiber: 3g | Sugar: 3g
    Tried this recipe?Mention and tag us! @proteincakery

    More Peanut Butter Protein Recipes

    • Protein Peanut Butter Thumbprint Cookies
    • Peanut Butter Waffles (Healthy)
    • Chocolate Dipped Peanut Butter Protein Cookies
    • Apple Peanut Protein Muffins

    Reader Interactions

    Comments

    1. Andréa

      March 14, 2015 at 10:52 pm

      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

    2. Danny

      March 14, 2015 at 1:49 pm

      55.67"

    3. Jessica

      March 14, 2015 at 12:40 pm

      222.660357 square inches

    4. Ali Martinez

      March 14, 2015 at 12:10 pm

      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

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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