Andy's Low Carb Chocolate Pie

OK--for those of you missing chocolate pie, I have twisted a recipe around
and come up with a pretty good one. Not sure what the carb count is--maybe
someone can help with that. I just know it's a helluva lot lower that the
real stuff. Had some friends over last night and they all loved it (low
carbers and high-carbers alike)

Andy's Low Carb Chocolate Pie



- Crust (thanks, Myra)-
1 1/2 cups almonds or cashews, finely ground.
1 1/2 tbsp Splenda
1/2 cup butter (not margarine), melted



In a bowl, combine the almonds (or cashews), Splenda and melted butter until
well mixed. Press into greased pie pan, making sure to cover the sides well.
Chill in the refrigerator at least 15 minutes.



- Filling -

2 sticks butter (not margarine)

1½ cup Splenda (bulk, not packets)

6 tbsp. Nestle powdered cocoa (only 1 carb/tbsp)

2 tbsp. vegetable oil

4 large eggs, divided



- Directions -

Cream butter with mixer. Gradually add Splenda, mixing thoroughly.

Add cocoa and vegetable oil and mix until well blended.



The following directions must be followed closely for pie to set properly:

Add 2 eggs and beat on medium speed for 5 minutes exactly.

Add remaining two eggs and beat on medium speed for 5 minutes exactly.



Pour into pie crust (see above) and top with whipped cream (or Cool Whip)

You can top with a crushed or shaved low-carb chocolate bar or Atkins
peanut butter cups, if desired



Can be served immediately, but is MUCH better when refrigerated for a few
hours!



I heated 2-3 tbsp of natural peanut butter until it was runny and spread a
thin layer between the crust and the filling. Ummmmm!


Source: alt.support.diet.low-carb