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Healthy Cookies & Cream Protein Pie - A Light, High-Protein Dessert

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (about 150 g) chocolate wafer cookie crumbs (or chocolate graham crackers, finely crushed)
  • 3 tablespoons melted coconut oil or unsalted butter
  • 1 tablespoon milk of choice (only if needed to help the crumbs bind)
  • Pinch of fine sea salt
  • For the filling: 1 1/2 cups plain nonfat or 2% Greek yogurt
  • 8 oz (225 g) reduced-fat cream cheese, softened
  • 1/2 cup vanilla or cookies & cream whey or casein protein powder
  • 1/3–1/2 cup powdered sweetener of choice (powdered sugar, allulose, or a powdered monk fruit/erythritol blend)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional, for extra depth)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups light whipped topping or stabilized whipped cream
  • 6–8 chocolate sandwich cookies, coarsely crushed (plus extra for garnish)
  • Optional toppings: Extra crushed cookies
  • Shaved dark chocolate
  • A dusting of cocoa powder

Method
 

  1. Prep the pan: Lightly grease a 9-inch pie dish or line a removable-bottom tart pan. Set aside.
  2. Make the crust: In a bowl, mix cookie crumbs, melted coconut oil or butter, and salt until the texture resembles wet sand. If it looks too dry to hold together when pressed, add milk 1 teaspoon at a time.
  3. Press and chill: Firmly press the crumb mixture into the bottom and up the sides of the pan. Use the bottom of a measuring cup to pack it tightly. Chill in the fridge for at least 20 minutes.
  4. Beat the base: In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, vanilla, almond extract (if using), and salt. Mix until creamy with no lumps.
  5. Add protein and sweetener: Sprinkle in the protein powder and powdered sweetener. Mix on low at first to avoid dust, then increase speed until fully combined and thick. Taste and adjust sweetness.
  6. Lighten the filling: Gently fold in the whipped topping until no streaks remain. The texture should be fluffy but not runny.
  7. Stir in cookies: Fold in the crushed sandwich cookies, leaving some larger bits for texture.
  8. Fill the crust: Spoon the mixture into the chilled crust. Smooth the top with a spatula.
  9. Chill to set: Refrigerate for at least 4 hours, preferably overnight, until the pie is firm enough to slice cleanly.
  10. Garnish and serve: Top with extra crushed cookies or shaved chocolate right before serving. Slice with a warm, sharp knife for cleaner cuts.