Hayl's Kitchen

Pie Crust:
1 Preheat the oven to 450°F.
2 Roll pie crust into 9x9” pan dish (or use pre-rolled crust). Trim sides if needed.
3 Bake for 12-15 minutes or until golden brown.
4 Remove and let cool (takes about 25 minutes).
Apple Pie Filling:
6 Heat a large skillet over medium heat, add apples and 2 Tbsp water; Cook until softened and dried. Add more water, zero calorie brown sweetener, cinnamon and nutmeg; cook about 5-6 min until slightly caramelized (shaking every now and then).
7 Keep adding more water as needed. The apples should be caramelized, but still gave some extra liquid in the pan.
8 In a small bowl, stir together collagen and 1-2 Tbsp water to form a slurry.
9 Turn off heat, pour in collagen slurry and stir quickly to thicken.You should have an apple pie filling consistency.
11 Transfer to bowl and let cool 5-10 min.
Pudding:
13 In a bowl, mix Greek yogurt, protein powder, instant pudding, and milk (little at a time) until smooth.
Cool Whip:
15 Mix cool whip topping and protein powder in a bowl until just combined.
Assemble:
17 Spread pudding mixture evenly over cooled pie crust.
18 Top with apple pie mixture, covering the whole surface.
19 Spread cool whip mixture on top of pudding.
Chill & Serve:
21 Cover with plastic wrap and chill 2-4 hours in the fridge.
22 Drizzle on some caramel syrup or peanut butter.
23 Cut into 9 pieces and enjoy.