S’mores Protein Pudding Pie



Even though we’ve been experiencing fall-like weather in Baltimore over the past week it is still, in fact, summer. Which means my gut instinct is to NOT turn on the oven if I can avoid it.

I have one big cooking day a week where I make or “start” a bunch of things and then finish them off throughout the week (Dear Rachel: I had the idea first!)

So once the Cheesy Chicken & Broccoli Bake and a batch of my Curried Chicken were all squared away, it was time to think about dessert.

Now dessert is mainly a notion for my family. Even at six years post-op, anything more than a bite of something sweet directly after a meal is not happening.

For me, like so many other post-ops, dessert is another meal entirely. That’s part of what makes it problematic for me. I love protein shakes and I’ve made all manner of desserts (especially cheesecakes!) weight loss surgery friendly, but here’s a true fact: Nik cannot stand too much sweet stuff! Nope, I can’t. A few bites and I’m good to go. This makes it imperative that I make things my children (and now, my boyfriend) also like. Because there’s no way in hell I’m finishing a dessert by myself, short of being able to freeze it.

ANYWHO.  Protein Pudding is often a favorite dessert of mine but I decided I’d like a protein pudding pie. Since the children are still gone for the summer, I rightfully should have made these in ramekins but…I didn’t. What can I say? I don’t always have a good explanation for why I do the things that I do!

Nik’s S’mores Protein Pudding Pie
(This yields a family-sized or share-able pie. If you’d like smaller portions, this also makes about 8 ramekins worth of pie, which can be frozen for up to two months, if wrapped properly.)

Ingredients:

• 2 (1 oz.) boxes sugar-free chocolate pudding mix
• 3 scoops (doesn’t matter the size of the scoop) unflavored protein powder (NOTE: I highly suggest an unflavored protein powder, like BiPro USA, but you can use either a vanilla or chocolate based protein powder. But your pie will be SWEEEEEEEET.)
• 1 tbsp. unsweetened cocoa powder
• 2 -1/4 c. milk (NOTE:  must be cow’s milk. Traditional pudding mix won’t set up with almond or soy milk)
• 1/4 c. Torani Sugar-free S’mores flavored syrup
• 1 tub (8 oz.) whipped topping (low-fat, fat-free, your choice)
• 1 crumb pie crust (you can either do a Fiber One/high protein or fiber cereal crust OR you can do what I did and splurge on a pre-made graham cracker crust…it truly was a lazy evening!)

Directions:

In a bowl, whisk together pudding mix, protein powder and cocoa powder until thoroughly combined.

Add milk and syrup and blend whatever way you see fit (that particular evening I didn’t feel like breaking out the mixer so I just whisked by hand). The mixture will be thick and it may appear slightly gritty. If so, add a bit more milk (try adding 2 tbsp. at a time) until it gets better. In my experience, protein pudding is always at least slightly gritty. And did I mention the mixture would be THICK?

Spread the mixture in your pie crust evenly. It should only come about 3/4 of the way up the crust. Then top with whipped topping. Cover it (that’s where the premade crust comes in handy as it has a plastic dome top) and refrigerate an hour before serving.

As is quickly becoming my new custom, here are a few more shots I took of the pie, for your viewing pleasure!

Just a little slice is all you need!



So I had a mishap with the crust. It sort of broke up on me. Doesn’t affect the taste one bit!

For more yummy, protein-packed ideas, check out The Bariatric Foodie Guide to Perfect Protein Shakes, available in hardcopy and Kindle eBook on Amazon, as well as on Smashwords for iPad and Nook. The book not only gives you ideas for great shakes, but teaches you how to make other protein treats like protein ice cream and protein pudding (which is the base of this pie!). 

Get your copy today!