Chocolate Peanut Butter Cookie Dough Pie

Oh My! It’s A Cookie Dough Pie.
Added benefit of 8 grams of Protein per piece

I made this yesterday but wanted to see how it held up in the fridge overnight before posting, happy to report it’s just as good as yesterday, still delicious.

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And now keep reading for the recipe Chocolate Peanut Butter Cookie Dough Pie

Serves 4
3💛PP per piece, it’s a good portion for 3PP
1 1/8 Cup of High Protein Pancake Mix, I use Kodiak Buttermilk
½ tsp of Vanilla Extract
½ tsp of Baking Soda
½ tsp of Salt
1 Egg
¼ cup Fat Free Plain Greek Yogurt
¼ cup of Golden Sweetener, I always use Lankato Monkfruit
¼ cup of White Granulated Sweeter, I use Lankato Monkfruit
Filling:
¼ cup of Peanut Butter Powder, I use Sugar Free PB2 powder mix with 3Tbsp+1/2tsp of water
3 Tbsp of Sugar Free Chocolate Sauce, I make my own

Cream together yogurt, eggs, sweeteners and vanilla extract. Combine Pancake mix, soda and salt, add to yogurt mixture. Continue to mix until well combined, grease plastic wrap and wrap dough, place in fridge for 30-45 minutes.

Meanwhile mix your PB2 with water and if you plan to make the chocolate sauce, do that as well.

Preheat oven 375 degrees. Remove chilled dough from fridge, should weigh about 12oz. split in half and pat or roll out between greased parchment to an 8” round, place in 6” greased round cake pan it will come up on the sides. Add the peanut butter mixture, spread gently to edges with back of a spoon, then add chocolate sauce , spreading to cover peanut butter. Roll or pat out the remaining dough to about 6” round, lay over top of, removing excess from the side, tuck into pan.

Bake 20 minutes, or until top just starts to brown. Let cool for 5-10 minutes. Place your hand over top and gently turn pan upside down so the pie falls into your hand, flip over and place on chosen serving plate.

Let cool and slice.

Store in fridge covered. Microwave for 15 -20 seconds to enjoy a warmed piece.

Follow link to open the recipe in your app to calculate the points!

Chocolate Peanut Butter Cookie Dough Pie

Servings 4

Ingredients

1 1/8 Cup of High Protein Pancake Mix I use Kodiak Buttermilk
½ tsp of Vanilla Extract
½ tsp of Baking Soda
½ tsp of Salt
1 Egg
¼ cup Fat Free Plain Greek Yogurt
¼ cup of Golden Sweetener I always use Lankato Monkfruit
¼ cup of White Granulated Sweeter I use Lankato Monkfruit
Filling:
¼ cup of Peanut Butter Powder I use Sugar Free PB2 powder mix with 3Tbsp+1/2tsp of water
3 Tbsp of Sugar Free Chocolate Sauce I make my own

Instructions

Cream together yogurt, eggs, sweeteners and vanilla extract. Combine Pancake mix, soda and salt, add to yogurt mixture. Continue to mix until well combined, grease plastic wrap and wrap dough, place in fridge for 30-45 minutes.
Meanwhile mix your PB2 with water and if you plan to make the chocolate sauce, do that as well.
Preheat oven 375 degrees. Remove chilled dough from fridge, should weigh about 12oz. split in half and pat or roll out between greased parchment to an 8” round, place in 6” greased round cake pan it will come up on the sides. Add the peanut butter mixture, spread gently to edges with back of a spoon, then add chocolate sauce , spreading to cover peanut butter. Roll or pat out the remaining dough to about 6” round, lay over top of, removing excess from the side, tuck into pan.
Bake 20 minutes, or until top just starts to brown. Let cool for 5-10 minutes. Place your hand over top and gently turn pan upside down so the pie falls into your hand, flip over and place on chosen serving plate.
Let cool and slice.
Store in fridge covered. Microwave for 15 -20 seconds to enjoy a warmed piece.