Pie! Everyone loves pie. Right? I love pretty much any kind of pie. In fact, on Thanksgiving I’m pretty sure I at at least 8 pieces of pie. I had a few pieces of pumpkin, some pecan pie, apple pie, and some peach pie. It was glorious. However, every day isn’t Thanksgiving, and sometimes you need a delicious, but healthy pie. That is why I made this Lemon Cream Protein Pie! 

In this one I used both whey and casein protein. You have to use both, otherwise the texture of the pie won’t turn out thick and creamy. The casein protein absorbs more liquid than whey and it makes it thicker. I also used pudding mix to help give it a thicker texture. It’s basically a lemon protein pudding pie!

The best part about this pie was how easy it was to make. You can certainly make your own pie crust if you’d like, but a pre-made graham cracker crust from the store is so delicious and easy. You could even just omit the crust if you are trying to lower the calorie count a bit! 

Since the pie crust was pre-made, all you have to do is whisk all the ingredients together (and it will be quite thick) with a bit of elbow grease. After the filling is made, pour it into the crust and let sit for a couple hours in the fridge. This will allow it to thicken and set up. Then, slice into 10 pieces and enjoy! 

For the protein, I used Ascent’s lemon sorbet whey to help enhance the lemon flavor of the pie. If you don’t have, or can’t get the lemon sorbet protein (although I highly recommend getting it), you can use vanilla. If you use vanilla, make sure to add some more lemon juice and zest for better lemon flavor. 

More lemon recipes here!