High Protein Classic Cream Pie
Indulge in the luscious charm of this High Protein Classic Cream Pie, where rich, silky textures meet a nutritional boost perfect for fitness enthusiasts and dessert lovers alike. Crafted with a buttery graham cracker crust and a velvety filling enhanced by vanilla protein powder and fat-free Greek yogurt, this pie offers a guilt-free twist on the traditional favorite. A blend of wholesome ingredients like skim milk and egg yolks creates a smooth, creamy base while delivering an impressive protein content. Perfect as a post-workout treat or a healthier dessert option, this no-fuss recipe requires just 20 minutes of prep time and a few simple steps to achieve its elegant, crowd-pleasing result. Serve it chilled to enjoy its refreshing sweetness, with an optional dollop of whipped topping for an added layer of indulgence. Satisfy your cravings while staying on track with this protein-packed masterpiece—the ultimate guilt-free indulgence for your recipe collection!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 60 grams Protein powder (vanilla or unflavored)
- 500 milliliters Skim milk
- 40 grams Cornstarch
- 100 grams Granulated sugar
- 0.5 teaspoons Salt
- 4 large Egg yolks
- 1 teaspoons Vanilla extract
- 150 grams Fat-free Greek yogurt
- 60 grams Whipped topping (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into a 9-inch pie pan to form the crust. Use the back of a spoon to compact the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
In a medium saucepan, whisk together the protein powder, cornstarch, sugar, and salt.
Gradually whisk in the skim milk until smooth. Place the pan over medium heat, stirring constantly until the mixture thickens and begins to simmer, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks to temper them, whisking constantly. Then, add the tempered yolks back into the milk mixture in the saucepan.
Continue cooking the mixture over medium-low heat for another 2 minutes until it reaches a thick, pudding-like consistency.
Remove the saucepan from heat and stir in the vanilla extract.
Fold in the Greek yogurt until fully combined.
Pour the cream filling into the cooled crust and spread evenly.
Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming.
Chill the pie in the refrigerator for at least 4 hours or until set.
Slice and serve the pie topped with a dollop of whipped topping if desired. Enjoy your high-protein treat!
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 188.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1276 mg | 98% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
