Ingredients
Crust
- 1 prepared 9-inch graham cracker crust
- Optional: 2 tbsp powdered peanut butter for extra protein
Chocolate Protein Filling
- 1 package (3.9 oz / 110 g) sugar-free or regular instant chocolate pudding mix
- 1½ cups cold skim milk
- 1 cup plain Greek yogurt
- 1 scoop (25–30 g) chocolate protein powder
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Coconut-Pecan Topping
- ½ cup unsweetened shredded coconut
- ¼ cup chopped pecans
- ½ cup light whipped topping or Greek-yogurt whipped topping
- 4–6 maraschino cherries, halved
Instructions
- Make the filling: Add cold milk, chocolate pudding mix, Greek yogurt, protein powder, cocoa powder, and vanilla to a large bowl.
- Whisk vigorously for 2–3 minutes until thick and completely smooth.
- Let the mixture rest for 5 minutes so the pudding fully sets.
- Spoon the chocolate filling into the graham cracker crust and smooth the top.
- Prepare the topping: Mix the shredded coconut with the chopped pecans.
- Spread the whipped topping over the chocolate layer.
- Sprinkle the coconut-pecan mixture generously over the top.
- Arrange halved cherries and a few whole pecan halves over the pie.
- Cover and refrigerate for at least 3–4 hours, preferably overnight.
- Slice and serve chilled.
💪 Approximate Nutrition
If divided into 8 slices, depending on the protein powder, crust, and toppings:
- Calories: ~280–320 per slice
- Protein: ~15–19 g
- Carbs: ~30–35 g
- Fat: ~9–12 g
Extra-protein tip: Use a high-protein Greek yogurt and a protein pudding mix/powder, and reduce the pecans slightly if you want more protein per calorie.
