http://www.lowcarb.ca/recipes/dessert123.html

How many carbs per serving does the Low Carb Peanut pie have?

It's not very noticeable in the body of the recipe...



Karen

I think the recipe has a minor error in it and I also do a couple of minor tweaks.

First, for the chocolate I use two tablespoons of spoonable Splenda (that's not an error, just an alternative). I have also been adding about 50% more cream and Splenda than the recipe calls for because and it still seems a bit bitter - but isn't really noticeable in the finished product.

Second, for the peanut butter layer, I think you are supposed to put in 4 oz of heavy cream. I use an electric blender to mix it and use it on the high setting. It's so thick that it doesn't whip it, but it does make it a bit fuller. I have been backing off on the Splenda a bit her since it seems a little bit two sweet. I start with 1/4 cup and then add a tad if necessary.

Third, I make my own whipped cream starting with the 4oz of heavy whipping cream and adding the cocoa and Splenda to taste.

Wow, this was delicious.

I made some of the modifications that Bill mentioned, and a few of my own.

• I used 2 cups ground almonds instead of pecans and I added some brown sugar twin to the crust
• I used 1 tbsp Splenda and 1 tsp liquid sugar twin in the chocolate layer (poured over the crust)
• I used 1 tbsp Plenda and 1 tsp liquid sugar twin in the cream cheese/pb mixture
• I put 1 tbsp of splend in the cup (liquid) of whipped cream I used in place of the cool whip

The count I got for the whole recipe is as follows:

Total: 3709
Fat: 361 3249 86%
Sat: 155 1393 37%
Poly: 42 382 10%
Mono: 146 1311 35%
Carbs: 84 203 5%
Fiber: 33 0 0%
Protein: 79 318 8%
Alcohol: 1 10 0%

This will be a definite addition to our repetoire of desserts we unleash upon unsuspecting high carbers

Nat

This says Cool Whip. Is that right?

I made this tonight and it's almost like a cheesecake.. DELICIOUS>>>


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

Crust:

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.

Attached Images

lowcarbpie.jpg (42.2 KB, 43 views)

I made this last night and it was really good! I trimmed the carbs by cutting down on the splenda and using whipped heavy cream instead of kool whip.