High Protein S'mores Pie
A creamy marshmallow filling with a crisp chocolate shell, all tucked inside a graham cracker crust. Just 4 ingredients and over 20g of protein per serving.
Nutrition Facts (Per Pie, 1 of 2)
Calories: 260
Protein: 21g
Carbohydrates: 27g
Fiber: 5g
Net Carbs: 22g
Fat: 10g
Sugar: 9g
When I first started trying to lose weight, I restricted myself pretty heavily. It took a long time to realize that desserts like this could work into everyday life, and a little longer to accept that being true was actually okay.
This pie hits 5g of fiber, the threshold for an excellent source, alongside 21g of protein for 260 calories. That balance means the filling and the crust are doing real work, not just carrying flavor. A dessert built this way keeps you full instead of leaving you hunting for something else an hour later.
Smores Pie
Ingredients
2 Keebler Ready Crust Mini Graham Cracker Pie Crusts
1 (5.3 oz) Dannon Light & Fit Marshmallow Yogurt
1 scoop RYSE Jet-Puffed Loaded Protein (Marshmallow flavor)
2 tablespoons Lily’s Dark Chocolate Chips (1 tablespoon per pie)
Instructions
Make the filling. In a small bowl, whisk together the marshmallow yogurt and protein powder until completely smooth. Let the mixture rest for 2 to 5 minutes so the protein powder fully hydrates and thickens.
Fill the crusts. Divide the filling evenly between the two graham cracker crusts and smooth the tops.
Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave in 15 to 20 second intervals, stirring after each, until smooth.
Create the chocolate shell. Spoon 1 tablespoon of melted chocolate over each pie and gently tilt to spread it evenly to the edges.
Chill. Freeze for 5 to 10 minutes for a crisp chocolate shell, or refrigerate for about 30 minutes for a softer texture.