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!