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Mocha Toffee Protein Pie

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This post name is something of a misnomer, because I’d more like to go over the anatomy of a protein pie. Because once you know how to make them, you can make them out of any darn thing you like! The flavor combinations are endless!

Not to worry, though. I’m going to give you the recipe for THIS pie. But here’s how you make a protein pie in general:

  1. The Crust: You can make a crumb crust out of lots of things. In my former life I used crushed graham crackers. Now I use Fiber One Original cereal, mostly because it’s slightly sweet, yields easily to added flavors and has TONS of fiber to offset the total carb load. But you can use any cereal you like. If you are comfortable doing so, you can even use graham crackers (with the awareness that you’re also accepting a considerable amount of carbs and some sugar along with them). To make a crumb crust, you basically combine 2 cups of whatever crumb you’re using (I pulsed my cereal in my Magic Bullet blender to make it into crumbs) with about 2 tbsp of butter OR low-cal baking spread (I usually use Blue Bonnet Light but I was out so I used butter this time). Squish them together with your hands until they look like wet sand. Then press the mixture into a pie crust and bake at 350 for 10-15 minutes or until hardened.
  2. The Filling: Basically all the pie filling is is a glorified version of my protein pudding. I combine 2-3 scoops of protein powder (no it does not matter how big the scoop is, just make sure your protein is at least 20g per scoop) with sugar free pudding mix and protein in a mixing bowl and make sure they are mixed well (I use a whisk). Just note that the more protein you add, the thicker your filling will be. Then add 1.5 c. milk (cow’s milk works best with pudding mix). I personally mix it with a whisk or hand mixer but have heard tell of using a blender. Do what works for you! Just mix it until it’s about to set.
  3. The Topping: Once the pie crust is out of the oven and cooled and the filling is chilled, pour the filling into the crust and smooth it all. Now it’s time for the fun part: toppings! I usually use either sugar or fat-free whipped cream and some other type of garnish (cocoa powder, chocolate shavings, etc.). I like pretty food. Once you’ve got it the way you want it, refrigerate until you’re ready to serve!
Now as for this recipe:

Nik’s Mocha Toffee Protein Pie

Ingredients:
  • 2-3 scoops espresso flavored protein (Click Mocha or Fit Frappe Mocha or Espresso work well. In the absence of either go with chocolate protein + 1 tbsp GOOD instant decaf coffee). 
  • 1.5 oz. box of sugar-free chocolate pudding mix
  • 1.5 c. skim milk
  • 3 tbsp. Torani sugar-free English Toffee syrup
  • For the crust: 2 c. Fiber One Original cereal, crushed into crumbs; 2 tbsp butter, chopped, 1 tbsp no-calorie sweetener, 2 tbsp. of the sugar-free English Toffee Syrup.
  • For topping: 1 tub fat-free whipped cream 
I basically followed the directions above. 🙂

Mocha Toffee Protein Pie
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    Mocha Toffee Protein Pie
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      8 comments

      1. You can also just use water in the pie crust instead of butter. It holds together well.

      2. It's 2am and jetlag is in full force. I may have to abandon all hope of sleep and go make this. Like now. YUM!!!!

      3. This looks and sounds delicious Nik. Thanks for playing with your food!

      4. @Susan I've tried that. It never holds together for me. So I must be doing something wrong! But overall I use butter or butter sub for the flavor as well as the bonding qualities.

      5. Do you melt the butter at all? How does it bind with the cereal if you "chop" it?

      6. @Melissa. No it's important that the butter be cold or else your crumbs don't bake up right (or at least they never have for me). The warmth from your hands is sufficient to incorporate the butter into the crumbs. But when you go to press it you need the butter to still be just ever so slightly solid. Hope I'm making sense. When you mix the crumbs and the butter it will start to resemble wet sand. That's the texture you're going for. But no, don't melt the butter.

      7. Crap – was just about to comment on how my crust didn't stay together and then I read the "ever so slightly solid" comment about the butter. Here goes round two! LOL

      8. I have this in the fridge right now. I cannot wait to try it. Its 9:43 p.m. Here. Think thats too late for pie? lol

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