S'mores Protein Pie

This delicious pie has all the flavor and feel of s'mores, but in a low sugar, high protein, gluten free pie. You're going to love this S'mores Protein Pie!

If you like this recipe, you may also enjoy this Chocolate Peanut Butter Pie, this Pumpkin Protein Pie, and this Healthy Banoffee Pie. Yum!

🥧 Ingredients

For the crust:

• Almond butter
• Water
• Honey
• Vanilla rice protein powder
• Ground cinnamon

For the chocolate filling:

• Agar powder
• Water (boiling)
• Chocolate whey protein powder
• Cocoa powder
• Stevia

For the marshmallow topping:

• Protein Marshmallow Fluff

👩🏼‍🍳 Instructions

Make your Protein Marshmallow Fluff!

Preheat oven to 325F (163C).

Make the pie crust by mixing the almond butter, water, and honey until combined.

Add in the rice protein and cinnamon. If it is too sticky to press into the pan, add a little more rice protein.

Press the crust into your 9" pie pan, and bake for 10-12 minutes.

Start to make the filling by putting the agar in a bowl, and adding the boiling water. Use a whisk to mix it. Let it cool to where you can stick your finger in and it's not too hot.

Remove the pie crust from the oven and cool it by placing it in the freezer.

Once the agar mix has cooled, mix in the whey, cocoa, and stevia.

Pour filling into the cooled crust.

Freeze to set, 10 minutes if you won't be broiling to toast the marshmallow fluff, 80 minutes if you will be broiling it (or overnight in the fridge).

Whip up your fluff, if you haven't already.

Turn on your broiler.

Spoon ⅔ of the fluff recipe over the chocolate layer.

Broil for about 30 seconds. We don't want to cook the whey!

Place the pie back in the freezer for about 10 - 20 minutes to cool and reset the pie filling.

Slice and enjoy!

To keep the chocolate layer set, keep the pie chilled.

🌰 Variations

If you make this S'mores Protein Pie into tartlets like my Chocolate Hazelnut Protein Tartlets, you can skip the agar in the chocolate pie filling.

🥧 Substitutions

For the crust recipe, feel free to sub a pea protein blend like vanilla Warrior Blend (pea protein blend).

For the filling, the only substitute I recommend would be a whey/casein blend like Quest chocolate protein powder. In that case, the filling may be thick enough that you don't need the agar powder.

🥣 Equipment

You'll need mixing bowls, a 9" pie pan, and it will be helpful to have a rubber spatula.

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 a few days (if it lasts that long!).

🍪 More recipes you may enjoy

🥣 Recipe

S'mores Protein Pie

Makes one 9" pie.

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Prep Time: 30 minutes

Cook Time: 13 minutes

Total Time: 43 minutes

Servings: 8

Calories: 222kcal

Author: Andréa

Equipment

• mixing bowl
• 9" pie pan
• rubber spatula
• oven thermometer
• kitchen scale

Ingredients

Crust:

• ⅓ cup almond butter 80g
• ¼ cup water 60ml
• 1 tablespoon honey 21g
• ½ cup vanilla rice protein powder or a vanilla pea protein blend (56g)
• ½ teaspoon ground cinnamon

Chocolate filling:

• 1 tablespoon agar powder 8g
• ¾ cups water heated to a boil (177ml)
• 1 cup chocolate whey protein powder 90g
• 2 teaspoons cocoa powder 4g
• 2 packets stevia 2g

Marshmallow topping:

• 2 cups Protein Marshmallow Fluff (⅔ recipe)

Instructions

• If you haven't already made your Protein Marshmallow Fluff, set up your agar and whey for that recipe. We'll get back to it later.
• Preheat oven to 325F (163C).
• Make the crust by mixing the almond butter, water, and honey until combined.
• Add in the rice protein and cinnamon. If it is too sticky to press into the pan, add a little more rice protein.
• Press the crust into your 9" pie pan, and bake for 10-12 minutes.
• Start to make the filling by putting the agar in a bowl, and adding the boiling water. Use a whisk to mix it. Let it cool to where you can stick your finger in and it's not too hot.
• Remove crust from oven and cool it by placing it in the freezer.
• Once the agar mix has cooled, mix in the whey, cacao, and stevia.
• Pour filling into the cooled crust.
• Freeze to set, 10 minutes if you won't be broiling to toast the marshmallow fluff, 80 minutes if you will be broiling it (or overnight in the fridge).
• Whip up your fluff, if you haven't already.
• Turn on your broiler.
• Spoon ⅔ of the fluff recipe over the chocolate layer.
• Broil for about 30 seconds. We don't want to cook the whey!
• Place the pie back in the freezer for about 10 - 20 minutes to cool and reset the pie filling.
• Slice and enjoy!
• To keep the chocolate layer set, keep the pie chilled.

Notes

For the crust recipe, feel free to sub a pea protein blend like vanilla Warrior Blend (pea protein blend).

For the filling, the only substitute I recommend would be a whey/casein blend like Quest chocolate protein powder. In that case, the filling may be thick enough that you don't need the agar powder.

Remember that the fluff is made primarily of whey, and baked whey can be dry and rubbery. For this pie, about 30 seconds under the broiler is all it needs! And we'll get it back into the freezer quickly!

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 13g | Protein: 27g | Fat: 7g | Fiber: 3g | Sugar: 4g

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