Chocolate Protein Peanut Butter Pie Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
• For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
• For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
• For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
• To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
• Add the peanut butter filling; freeze again.
• Add the whipped topping; freeze a third time.
• Remove the springform ring and serve.

Steps:

• In blender or food processor mix cottage cheese for 2 to 3 minutes to get rid of lumps. Mix longer if needed.
• Add milk, Splenda, peanut butter, Jell-o, and protein powder. Mix for another 2 minutes until well blended.
• Pour mixture into graham cracker crust.
• Chill for 1 to 2 hours or more until firm.
• Enjoy with a tbsp of fat-free Cool Whip if desired!

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.