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Low Carb Peanut Butter Pie found by Desiree

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)
1 cup crushed pecans
16 Tbsp. Cool Whip
1 square of unsweetened chocolate


Mix pecans and 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
4 oz. heavy cream
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.  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.