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Date of last review
Sat February 12, 2005
1 cup butter, softened
1 1/2 cups Splenda bulk
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
How To Prepare:
Cream butter and sweetener until completely smooth.
Add chocolate and vanilla. Beat in eggs, one at a time, beating 5 minutes after each addition. Turn into cooled pie shell. Chill. Decorate with whipped cream before serving, if desired. Using liquid Splenda will change carb count to 5g. (Only 3g if you subtract fiber!) Pie with crust
KI (using total carbs) = 1.82
KI (using net carbs) = 2.42 Pie with crust, using liquid splenda
KI (using total carbs) = 2.33
KI (using net carbs) = 3.38 Pie filling only
KI (using total carbs) = 2.14
KI (using net carbs) = 2.49 Pie filling only, using liquid splenda
KI (using total carbs) = 3.07
KI (using net carbs) = 3.86
Number of Servings:
Carbs per serving - include all nutritional information if known:
331 Calories; 33g Fat (84.6% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 264mg Sodium
Effort (Easy, Average, Difficult):
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