Personal Protein Chocolate Cream Pies: Easy 3-ingredient recipe

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​Protein Milkshake was kind enough to send me a few of their chocolate flavors to sample again. I love their protein so much because it’s fairly low calorie, so it’s easy to fit into your macros while still providing the protein you need to stay satiated.

Their flavors are also so fun, and I love seeing how I can recreate some of the flavors’ inspiration with their protein powders.

Protein Milkshake sent me chocolate cake and chocolate mousse flavored protein recently. My birthday is coming up next month, so we’ll be saving the chocolate cake for that!

But first, I wanted to whip up a tasty treat for anyone craving pie this fall, but maybe isn’t a huge pumpkin fan.

(And if you are a pumpkin fan, they have seasonal flavors too like pumpkin spice latte, so you could totally do this with whatever flavor you wanted!)

Today, we’re making a super easy, no-bake pie. A chocolate cream pie, to be exact! This is protein packed and only requires three ingredients. These are personal sized and are perfect for a pre-portioned out treat.

When you mix your chocolate mousse protein with Greek yogurt, it makes for a great, well, mousse! I used a vanilla yogurt so the chocolate flavors could really shine, rather than be overpowered by a fruit flavor.

But if you wanted to go for a chocolate-dipped strawberry vibe, this would pair nicely with strawberry yogurt too.

I only needed to mix the powder in to the yogurt for about a minute. The result was perfection and it made enough for two mini pie crusts!

Ingredients:

• 1 serving of chocolate flavored protein powder (recommended: Protein Milkshake’s chocolate mousse flavor)
• 2 mini pie crusts
• One 5.3 oz container of nonfat Greek yogurt (recommended: vanilla)

Instructions:

• Put yogurt into a medium sized bowl.
• Add protein powder and mix for about a minute, until the powder is fully mixed in to the yogurt and is smooth.
• Add yogurt to mini pie crusts, evenly dividing.
• Optional: add toppings, like chocolate chunks (I used Lily’s Stevia-sweetened chocolate), whipped cream, fruit, nuts, or sprinkles.
• Serve and enjoy! If not immediately serving, store in the refrigerator.

Stay tuned for a birthday cake for breakfast recipe in November!
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