P28 White Chocolate Peanut Butter Pie

Nutrional Facts:
Macros for Pie without crust (1/8th of pie):

  • Calories: 130 
  • Fat: 5g
  • Carbs: 10g
  • Protein: 12g 

Compare to TGI Friday’s Chocolate Peanut Butter Pie

  • Calories: 770
  • Fat: 52g
  • Carbs: 67g
  • Protein: 9g


  • 1/3 cup P28 White Chocolate Peanut Butter
  • 8oz fat free cream cheese (room temperature)
  • 5oz Cool Whip Free (2/3 of a small container), thawed
  • 1 scoop Peanut Butter flavored Protein Powder 
  • 1 cup almond milk
  • 1 foil pie pan
  • Optional Topping:  8 sugar free Reese’s Peanut Butter Cups 


  • In a large mixing bowl add cream cheese, protein powder, P28 White Chocolate Peanut Butter, and almond milk
  • User a hand held mixer on the lowest setting whip together all ingredients until blended evenly
  • Once blended add in ½ of a container of Cool Whip Free (4oz) and fold into your blended peanut butter
  • Pour into either pie pan directly or into optional pie crust (instructions below)
  • Top with remaining 1oz of whipped topping and freeze for 30 minutes before enjoying

Optional Fiber 1 Pie Crust


  • 2 cups Fiber 1 Original
  • ¼ cup pasture butter
  • 1 tablespoon vanilla extract
  • 1.5 teaspoons cinnamon
  • 2 tablespoons granulated Splenda


  • Crush Fiber 1 in food processor until it’s into small crumbs
  • Melt the butter in microwave
  • Combine all ingredients in a mixing bowl and mix thoroughly
  • Press mixture firmly into pie dish and bake for 8 minutes in a 350 degree oven
  • Let cool thoroughly before using for above recipe


Recipe Courtsey of: Michael Metzger