First off, let's start with ingredients;
CRUST INGREDIENTS:
2 tbsp graham cracker crumbs
1 1/2 tsp swerve granular
1 1/2 tsp light butter
FILLING INGREDIENTS:
1 tbsp powdered peanut butter
2 tbsp buckeye peanut butter
1/4 cup whipped cream cheese
1 tbsp powdered swerve
1 cup fat free redi whip
CHOCOLATE DRIZZLE:
4-5 chocolate melting wafers
1/2 tbsp unsweetened almond milk
1/2 tbsp protein frosted cookie
1/4 tsp powdered swerve
Melt butter and pour into dry crust ingredients. Mix and press into a greased mini loaf pan. Place in fridge while you make the filling.
Combine filling ingredients and pour on top of crust. Place in fridge overnight to set.
Melt wafers and almond milk in microwave, stir in protein powder and swerve. Let cool slightly and spoon into a ziplock bag. Snip a corner and squeeze onto the pie. Cut in half diagonally leaving two slices of chocolate peanut butter pie.
