Pie! Everyone loves pie. Right? I love pretty much any kind of pie. In fact, on Thanksgiving I’m pretty sure I at at least 8 pieces of pie. I had a few pieces of pumpkin, some pecan pie, apple pie, and some peach pie. It was glorious. However, every day isn’t Thanksgiving, and sometimes you need a delicious, but healthy pie. That is why I made this Lemon Cream Protein Pie!
In this one I used both whey and casein protein. You have to use both, otherwise the texture of the pie won’t turn out thick and creamy. The casein protein absorbs more liquid than whey and it makes it thicker. I also used pudding mix to help give it a thicker texture. It’s basically a lemon protein pudding pie!
The best part about this pie was how easy it was to make. You can certainly make your own pie crust if you’d like, but a pre-made graham cracker crust from the store is so delicious and easy. You could even just omit the crust if you are trying to lower the calorie count a bit!
Since the pie crust was pre-made, all you have to do is whisk all the ingredients together (and it will be quite thick) with a bit of elbow grease. After the filling is made, pour it into the crust and let sit for a couple hours in the fridge. This will allow it to thicken and set up. Then, slice into 10 pieces and enjoy!
For the protein, I used Ascent’s lemon sorbet whey to help enhance the lemon flavor of the pie. If you don’t have, or can’t get the lemon sorbet protein (although I highly recommend getting it), you can use vanilla. If you use vanilla, make sure to add some more lemon juice and zest for better lemon flavor.
Lemon Cream Protein Pie
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 slices 1x
Description
This lemon cream protein pie is the perfect recipe for a warm weather treat that is packed with protein and delicious lemon flavor!
Ingredients
- 2 cups almond milk (or dairy milk*)
- 1 container 150g vanilla Greek yogurt
- 3 scoops Ascent lemon sorbet whey protein**
- 3 scoops Ascent vanilla casein protein**
- 2 packages sugar free vanilla pudding mix
- juice of 1 lemon
- 1–2 tbsp. lemon zest
- pinch of salt
- 1 pre-made Graham cracker crust
Instructions
- Whisk together almond milk and vanilla pudding mix. Make sure there are no clumps of pudding mix left and a smooth mixture forms. It will start to thicken as you whisk for a bit.
- Add lemon whey protein powder and vanilla casein protein powder. Whisk again until incorporated.
- Next, add Greek yogurt, lemon juice, lemon zest, and salt. Whisk again until everything is together and a smooth pie filling is formed.
- Pour filling into the Graham cracker crust. Spread evenly. Place in fridge for a few hours to set up. Slice into 10 pieces and enjoy!
Notes
*I used unsweetened vanilla almond milk in this recipe. You could also use dairy milk. I am not sure how soy milk or other milk alternatives would work and set up with the pudding mix.
**For the protein, if you don’t have lemon protein, you can use vanilla whey protein and just add extra lemon juice/zest. However, recipe needs to have a combination of whey and casein protein or the texture will not set up right. Casein helps to thicken the pie filling.
Nutrition per slice (out of 10): 205 calories, 18 protein, 20 carbs, 6 fat, 2 fiber, 6 sugar
- Category: Dessert
Nutrition
- Serving Size: 0
- Calories: 205
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0