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Look what i did! i took sugarfreesheila's p-nut butter pie and roro's choc crust, made a few tweaks to up the fat and came up with this.
with pie crust
KI using total carbs 1.93
KI using net carbs 2.69
chocolate pie crust
Recipe By :roro
1/2 stick butter
1 ounce unsweetened baking chocolate
1 1/2 cups pecans -- finely chopped
Sweetener to taste (i used 6 drops liquid splenda = 2tbls granular)
peanut butter pie
Recipe By :sugarfreesheila (bantized)
12 ounces peanut butter
8 ounces cream cheese -- microwaved 30 seconds to soften
1 cup heavy cream
1/2 cup Liquid Splenda
1/4 cup Splenda
1/8 cup diabetes sweet
1/8 cup erythritol
OR JUST USE 1 CUP GRANULAR SPLENDA
3 ounces chocolate, sf dark (not unsweetened)
1/4 cup heavy cream
1 tablespoon butter
How To Prepare:
for crust:Melt butter and chocolate in pan, sweeten to taste. Take off heat, add ground nuts and mix well. Cool until easy to press in 9" pie plate. Freeze. Fill with favorite no bake topping and refrigerate overnight.
NOTES : i melted butter and chocolate in microwave and placed in refridgerator while i made the pie
for filling:Mix thoroughly together peanut butter & cream cheese, set aside. whip heavy cream & Splenda. Once completely mixed, mix into peanut butter mixture, spoon contents in pie pan. chill.
for glaze: melt butter, cream & chocolate together, bring to room
temperature and spread over chilled pie
Cover & chill overnight. Add whipped heavy cream before serving!
Carbs per serving - include all nutritional information if known: