Protein Chocolate Chip Cookie Butter Pie

1.) Preheat your oven to 400 degrees F. Add all your dry pie ingredients into your small food processor (https://amzn.to/2GqQzmg) and pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.
2.) Then take your dough out and combine into a ball. Then you can roll out then to make your pie crusts but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool.
3.) Then once your dough has cooled and it’s not sticky to the touch, take your mini pie pans (https://amzn.to/2JtZhG2) and spray each with a some non stick butter spray. Then take pieces of your dough and start pressing the dough into pie crust mold. Repeat this process till all 4 molds are ready to go! Add to oven for 4-6 minutes (keep an eye on them!).
4.) While those are baking, make up your protein cookie butter by adding all those dry ingredients except for your mini chocolate chips into a bowl and mixing to avoid clumping. Then add cold water 20ml at a time and mix and repeat until you have a nice thick frosting like consistency. Add to fridge to chill. If you added too much liquid, then add to freezer to thicken up.

5.) Now once pie crusts are done, take them out and let them cool for 10-15 minutes. Then once cool, take out your cookie butter and add your mini chocolate chip. Then add to your pie crusts and enjoy!