High Protein Pecan Pie

For the crust:

• 110g organic butter - chopped
• 3/4 cup plain flour
• Pinch of salt
• 1-2 tablespoons cold water

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 1 teaspoon of zero/low calorie sweetener
• 250g raw pecans
• 1 cup sugar free maple syrup
• 3/4 cup dates
• 3 whole eggs
• 1/4 cup organic butter
• 1 teaspoon vanilla essence
• Pinch of salt

1. Step 1: Pre-heat oven to 170 degrees and grease a pie dish.

To make the crust:

1. Step 1: Place the butter, flour, protein powder and salt in a bowl. Work together using fingertips - not palms (to prevent melting the butter). Bring together to a crumbly consistency.
2. Step 2: Add 1 tablespoon of water at a time to bring to a dough.
3. Step 3: Place dough onto a floured surface and roll to 1/2cm thickness.
4. Step 4: Press into greased pie tin, discarding overflowing edges and set aside.

To make the filling:

1. Step 1: Place all filling ingredients into a blender and combine until smooth.
2. Step 2: Scatter 3/4 of the pecans over the crust and then pour the date mix over the top.
3. Step 3: Scatter the remaining pecans over the top.
4. Step 4: Place pie in the oven and bake for 35-40 minutes or until pie is golden brown and set.
5. Step 5: Remove from the oven and allow to cool before removing from the tin.
6. Step 6: Best served warm with cream or ice cream.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!