Peanut Butter Silk Pie

Incredible, decadent, outrageous, utterly scrumptious. A real special occasion dessert, and a surefire crowd pleaser.

YIELD: 10 generous servings

INGREDIENTS:

CRUST

• 1 1/4 cup shelled raw hazelnuts
• 1/2 stick butter, melted
• 1/2 cup vanilla-flavored whey protein powder

CHOCOLATE LAYER

• 4 sugar-free dark chocolate bars (about 1.5 ounces each)
• 5 tablespoons heavy cream
• 1/4 teaspoon instant coffee crystals

PEANUT BUTTER SILK LAYER

• 1 package (8 ounces) cream cheese, softened
• 1 cup Splenda
• 1 cup creamy natural peanut butter
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 cup heavy cream

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Use the S blade in a food processor to grind the hazelnuts to a meal. Add the butter and protein powder, and pulse until well combined.
3. Spray a large pie plate with nonstick cooking spray, and press the hazelnut mixture firmly into the bottom of the pie plate (it won’t build up the side very far).
4. Bake for 10 to 12 minutes, or until lightly browned. Remove from the oven to cool.
5. Melt the chocolate over the lowest possible heat, whisk in the cream and coffee crystals until the crystals disappear. Spread this mixture evenly over the bottom of the hazelnut crust.
6. Use an electric mixer to beat the cream cheese, Splenda, peanut butter, butter, and vanilla together until creamy.
7. In a separate bowl, whip the heavy cream until stiff. Turn the mixer to the lowest setting, and beat the whipped cream into the peanut butter mixture one-third at a time.
8. Spread the peanut butter filling gently over the chocolate layer, and chill. (This is best made a day in advance, to allow plenty of time for chilling.)

PER SERVING:

• Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein.