Low Carb Recipes
Layered Peanut Butter Pies
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 (57 NET carbs). Serves 8 @ 7 carb.
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.
More great low carb Pie Recipes
Layered Peanut Butter Pies
Appetizing Pumpkin Chiffon Pie
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