Chocolate Pistaschio Pie

     On a cold dreary cloudy drizzly morning I figured the only way to beckon the sun was to whip out a Chocolate Pistachio Pie...soooo,errr....that didn't end up happening after all, it was totally miserable all day long..and apparently Mother Nature is the only thing that controls that big burning ball that provides light...but I was filled with sunshine on the inside (...btw, that internal sunshine was happily cohabitating with the pie in my belly :0)  To further my bliss, each of the 8 pieces are only 164 calories, 5.4g net carbs and 18.3g protein.  Come rain or come sun, Chocolate Pistachio Pie is a winner for all seasons  ;)

Ingredients for 8 slices~
2 Chocolate Peanut Butter Quest Protein Bars
12.3oz Mori Nu Silken Extra Firm Tofu
1 medium Avocado, approx 4.5oz flesh, skinned and seeded
2 scoops Quest Chocolate Milkshake Protein Powder
1/2 cup plus 1/4 cup Swerve Confectioners Erythritol
1/4 cup Black Cocoa
2 Tablespoons Kroger Greek Yogurt Cream Cheese
7oz 2% Fage Greek Yogurt
2 Tablespoons (3/8oz) chopped Pistachios

     Unwrap both Protein Bars, microwave one at a time for 15 seconds and pat each into half of Pam sprayed pie plate, after doing both Bars, bake empty pie shell in oven at 325 for 5 minutes.  Meanwhile, blend together Tofu, Avocado, Protein Powder, 1/2 cup Confectioners Erythritol, and Black Cocoa and chill til ready to spoon in cooled crust.  Next, stir together 1/4 cup Confectioners Erythritol, Cream Cheese and Yogurt til smooth and frost filled shell with mixture.  Top with chopped Pistachios.  Store left overs in fridge, Enjoy  :)