At tonight's support group meeting my dear friend Ruthann brought her now-famous Peanut Butter Chocolate Fudge Pie. Even though she originally got the recipe from me and this blog, I'm officially calling it Ruthann's. Why? Because she makes it for lots of different WLS potluck gatherings and people even ask her to make it (yes Mike, I'm looking at you!).
But I realized tonight that the recipe isn't actually featured in an individual blog post here on this site. The recipe is buried on page 143 of the "Protein Book" that's been downloadable here for the past few years. Yep - that's the book that started it all back in 2009 and will soon be transformed into my newly published book (yes, it's still coming!). So without further ado, I'm passing along this delicious recipe for all to try.
Peanut Butter Chocolate Fudge Pie
2 cups Splenda
2 cups peanut butter
1 box sugar-free, fat-free Chocolate Fudge Pudding mix (prepare according to directions on box)
Chocolate Protein Powder - optional
Sugar Free Cool Whip
Make the crust first and press the mixture into a baking dish (9x13 pan works great here) and bake for 8-10 minutes (watching it closely so it doesn’t burn) at 350 degrees. Let this cool.
Mix up your pudding. I typically add a scoop or two of chocolate protein powder to boost the protein content overall, but this is optional. Fill cooled crust shell with the pudding mixture. You can also add some additional peanut butter to the pudding mixture if you would like it to be even richer. Refrigerate. Top with SF Cool Whip before serving. Enjoy!
COOKIES TOO! For those who aren't familiar with no-flour peanut butter cookies, check out the ingredient list for the crust. Cut that recipe in half, add a tablespoon of vanilla and Bam! you have peanut butter cookies! Just roll into balls, press with fork and bake for 8 minutes or until just set.