Peanut Butter Pie With Pudding

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Ingredients

FOR THE CRUST:

  • 1 1/4 cups (190 g) shelled raw hazelnuts
  • 4 tablespoons (56 g) butter, melted
  • 1/2 cup (65 g) vanilla-flavored whey protein powder

FOR THE CHOCOLATE LAYER:

  • 4 sugar-free dark chocolate bars(about 1.5 ounces (42 g) each)
  • 5 tablespoons (75 ml) heavy cream
  • 1 1/4 teaspoon instant coffee crystals

FOR THE PEANUT BUTTER SILK LAYER:

  • 1 package (8 ounces, or 225 g) cream cheese, softened
  • 1 cup (25 g) Splenda
  • 1 cup (260 g) creamy natural peanut butter
  • 1 tablespoon (14 g) butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) heavy cream

Method

  1. Preheat the oven to 325°F (170°C, or gas mark 3)
  2. To make the crust: Use the S-blade in a food processor to grind the hazelnuts to a meal
  3. Add the butter and protein powder and pulse until well combined
  4. Spray a large pie plate with nonstick cooking spray and press the hazelnut mixture firmly into the bottom of the pie plate (it wont build up the side very far)
  5. Bake for 10 to 12 minutes or until lightly browned
  6. Remove from the oven to cool
  7. To make the chocolate layer: Melt the chocolate over the lowest possible heat since chocolate burns very easily
  8. If you have a double boiler or a heat diffuser, this would be a good time to use it! Whisk in the cream and coffee crystals, and continue stirring until the crystals disappear
  9. Spread this mixture evenly over the bottom of the hazelnut crust
  10. To make the peanut butter silk layer: Use an electric mixer to beat the cream cheese, Splenda, peanut butter, butter, and vanilla together until creamy
  11. In a separate bowl, whip the heavy cream until stiff
  12. Turn the mixer to the lowest setting and beat the whipped cream into the peanut butter mixture one-third at a time
  13. Spread the peanut butter filling gently over the chocolate layer and chill
  14. This is best made a day in advance to allow plenty of time for chilling

Makes 10 generous servings

  1. Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein
  2. Carb count does not include the polyol in the sugar-free chocolate

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