Low Carb Peanut Butter Pie

Low Carb Peanut Butter Pie!?!


Oh my goodness - this recipe is soooooooo good!?!
You could actually make it - serve it too a sugar fene
-&-
I doubt they could tell the difference!?!

Ingredients:
1 Tbsp. cocoa
8 packs of Equal (or sweetener of choice)
6 Tbsp. butter
4 oz. cream cheese
4 oz. heavy cream
2 Tbsp. heavy cream
5 Tbsp. Simply Jiff peanut butter
6 Tbsp. spoonable Splenda (if you don't have this, it measures like sugar so use your favorite sweetener)
2 cups crushed pecans
16 Tbsp. Cool Whip
1 square of unsweetened chocolate Crust:
Mix pecans & 4 Tbsp. melted butter.
Pour in pie plate, spread out to cover bottom of plate.
Put in freezer.
Chocolate Layer: Melt 2 Tbsp. butter and unsweetened chocolate in microwave on low setting for approximately 2 min.
Mix in 2 Tbsp. cream and 1 tsp. vanilla.
Stir well.
Add in 8 packs of Equal. Pour over frozen pie crust.
Put back in refrigerator.
Peanut Butter Layer:
Mix together:
Peanut Butter
4 oz. cream cheese,
1/3 cup Splenda. Mix with blender.
Spread over frozen pie.
Chocolate Whipped Topping:
Mix 1 cup of Cool Whip, 1 tsp. vanilla, and 1 Tbsp. cocoa with spoon. Spread on top of pie.
Sprinkle with remaining cup of Pecans.
Refrigerate.
Cut pie into 12ths.

Each piece has 5.3 carb. This pie is delicious!
It's very rich so 1/12 is more than you think.