Banana Cream Protein Pie – by Autumn
4tbsp coconut flour
2tbsp peanut butter
3tbsp egg beaters
1 pot plain greek yogurt
1 scoop vanilla phase 8
1/4c almond milk
8g banana cream sugar free jello mix
Topping: 20g pecans
First combine the ingredients for the crust, then smash it down into your pan so it’s level. Bake crust at 400 degrees for 8-10 minutes.
Meanwhile, combine all the ingredients for the filling. When the crust is done, pull it out of the oven and stick it in the freezer for about 5 minutes before adding the filling on top. Return the assembled pie to the freezer and let cool for somewhere between 10-30 minutes. Crumble and toast your pecans, then pull the pie out and add the nuts on top. Then enjoy the entire thing for only 753 calories!