Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

CRUST:
1 c crushed or ground pecans
4 t melted butter
CHOCOLATE:
2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal
PEANUT BUTTER:
5 T peanut butter
4 oz cream cheese
1/3 c Splenda
WHIPPED CREAM:
1 cup heavy cream
1 t vanilla
1 T cocoa
1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and
put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream
and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food
processor or blender. Spread over frozen pie.
4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
Total: 73 carb, 16 fiber (57 NET carbs), 3122 Calories, 299 fat, 48 protein. Serves 8 @
7 carb, 390 Calories, 37 fat, 6 protein.
This pie is a lot of work but it tastes great. The pie is very rich and you may get more
than 8 slices. The pie is only about 1 1/2" high.

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