Take a dessert break with Quest Chocolate Macadamia Pie. What happens when you mix Quest’s white chocolate macadamia cookies with a chocolate pie so rich it’s worth wearing a tuxedo to? You get a recipe for an extravagant dessert that would look good served on a silver platter in the formal ballroom of a mega-yacht where trust funds fund other trust funds. But don’t worry, you won’t be judged for eating it in sweatpants.
See the full recipe below:
Nutritional information
White Chocolate Macadamia Pie
Yield: 12 servings | Serving size: 1 slice
Calories: 180 | Protein: 6g | Fat: 14g | Net Carbs: 4g
Total Carbs: 14g | Sugar: 2g
material
White Chocolate Macadamia Pie
crust:
filling:
1 can coconut milk, 1 tablespoon gelatin, 1 scoop Quest Chocolate Milkshake Protein Powder, 1 cup unsweetened chocolate chips, 1 teaspoon vanilla extract, pinch of sea salt, 2 tablespoons macadamia nuts (for topping), 2 tablespoons toasted coconut (for topping)
method
Preheat oven to 350°F and spray a 9-inch pie plate with nonstick spray. Break cookies into small pieces and place on a baking sheet lined with baking paper. Bake 4 to 6 minutes until golden brown and cool. Place cooled cookies in a high-speed blender and blend until fine crumbles form. Transfer to a mixing bowl, add melted butter and mix with a fork. Press mixture into bottom and sides of pie plate. Bake pie crust 5 to 7 minutes until golden brown and cool. Meanwhile, whisk coconut cream and gelatin in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and whisk in protein powder. Place chocolate chips in a heatproof bowl and pour boiling mixture over chocolate. Allow to sit 5 minutes, then stir to smooth. Stir in vanilla and salt. Pour chocolate into crust and chill for 2 hours. Top with crushed macadamia nuts and toasted coconut, slice into 12 equal pieces and serve.
