Make ½ batch of 2 ingredient dough

Divide dough into 6 pieces and flatten into circles for pie pans. Bake dough at 350°F for 6-10 minutes.

Make pudding according to package instructions using water or unsweetened almond milk.

Mix 2 tablespoons of PB2 with water to create a paste.

Add pudding mixture to each pie crust, then top with PB2. Swirl together.

Refrigerate for at least an hour. Serve chilled and optionally top with sugar-free whipped topping.