
Protein-ish Banana Cream Pie
- Chelsea Magyar
- Mar 13
- 2 min read
Pi Day is here! As 3/14, Pi Day is a celebration of the mathematical term pi/π, which begins as 3.14 and continues as an infinite chain of specific nunbers. In my opinion, the holiday is best enjoyed by eating pie. ☺️
To celebrate, I wanted to experiment with a protein banana cream pie. It's not a very high protein recipe, coming in at 9g per slice, but it is lower sugar and involves protein-rich ingredients. Plus, it's delicious. Down it with a protein shake for extra protein. 🫶
Ingredients
Crust 🥧
• 1 Keebler 9-inch Chocolate Ready Graham Cracker Crust (9-inch), 800kcal
Banana Layer 🍌
• 2 sliced medium bananas (~240g),
Protein Banana Filling 🍦
• 450g Oikos Triple Zero banana creme yogurt (3 snack cups), 270kcal
• 1 ripe banana, mashed (~120 g), 105kcal
• 28g Sugar Free Vanilla Instant Pudding
(about ½ small box; brand can be Jell-o, Kroger, or Great Value), 80kcal
• 40g Orgain Vanilla Protein Powder, 130kcal
• 20g Reddi Whip Zero Sugar Dairy Whipped Topping, 60kcal
Topping ✨️
• ~20g Reddi Whip Zero Sugar Dairy Whipped Topping, 60kcal
Instructions
1. Prepare the Banana Base: Slice the bananas and arrange them evenly in the bottom of the graham cracker crust.
2. Make the Protein Filling:
In a large bowl, whisk together:
• yogurt
• mashed banana
• pudding mix
Let the mixture sit for about 1 minute to thicken.
Whisk in the protein powder until smooth.
Fold in the Reddi Whip until the mixture becomes light and mousse-like.
3. Assemble the Pie: Spread the protein filling evenly over the banana layer.
Refrigerate the pie for 20 minutes to help the filling set slightly.
Make a ring of whip cream dollops around the edge of the pie.
4. Chill: Refrigerate the pie for 4–6 hours, or overnight, until fully set (this is ideal).
5. Serve: Slice into 8 portions and enjoy. 😋
Nutrition Summary 📊(Makes 8 servings)
Full Recipe: ~1720kcal, 74g protein, 235g carb, 52g fat
Per Serving: ~215kcal, 9g protein, 29g carb, 6.5g fat
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