Amazing Mississippi Muscle Pie




This macro pleasant recipe become stimulated by way of any other adolescence preferred, the Mississippi mud Pie. As an Arkansas local, we have a unique appreciation for our pals to the east. with out them, we’d be the fattest kingdom in the us. admire it, y’all.




Jokes apart, this Mississippi Muscle Pie tastes exquisite and packs a protein punch. I at the beginning deliberate on making my own low-calorie marshmallow fluff, however the whole thing I attempted got here out gummy and too much paintings. you realize i like to hold things simple. And in this case, the potential calories saved aren’t well worth the trouble in my mind.







Ingredients



Mississippi Mud Pie Base



  • 1/4 C (30g) All Purpose Flour

  • 2 scoops (64g) Protein Powder vanilla

  • 5 Tbsp (25g) Unsweetened Cocoa Powder

  • 2-3 Tbsp Stevia or 0-Calorie Sweetener to taste

  • 1/2 tsp Baking Powder

  • 1 C (240g) Canned Pumpkin

  • 1/4 C (60g) Unsweetened Apple Sauce


Marshmallow and Chocolate Topping



  • 1 1/3 C (45g) Mini Marshmallows

  • 1/2 C (120mL) Fat-Free Evaporated Milk

  • 2 scoops (64g) Protein Powder vanilla

  • 3 Tbsp (15g) Unsweetened Cocoa Powder

  • 1-2 Tbsp Stevia or 0-Calorie Sweetener to taste


Instructions



  1. Preheat oven to 325 degrees F and spray a shallow baking dish or pie pan with nonstick cooking spray.

  2. Mix all "cake" ingredients together in a large bowl until a smooth batter is formed.

  3. Add batter to baking dish and bake on the bottom rack for 18-20 minutes or until it passes the toothpick test in the center. If it's slightly gooey, that's okay since you'll be cooking for a few extra minutes.

  4. While your base is in the oven, mix all chocolate topping ingredients minus the marshmallows in a medium-sized bowl. You'll want this to be thin enough to drizzle over the top, so add dry ingredients slowly. 

  5. Weigh or measure out 1.5 servings of marshmallows and set aside.

  6. After the 18-20 minutes, remove your base from the oven and add marshmallows to the top. Place back in the oven for an additional 5 minutes - or until the marshmallows have slightly melted but haven't browned on top.

  7. Remove from the oven for the final time and drizzle your chocolate topping over the top. Allow to fully cool (you can place in the fridge to shorten the process) before serving. 







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