Low-carb Peanut Butter Pie
As some of you know I’ve recently discovered I’m carb sensitive, which basically means every piece of bread or pasta or dessert I put in my mouth might as well be glued to my stomach and hips. No one wants that! 
So as I jump into low-carb living with both feet because I don’t really have an alternative, I’ve purchased some cookbooks and looked online for some wonderful recipes. This one is divine for those of us who has to watch our desserts. It’s low carb, low sugar and OMG good. Best of all if you double the portions, you’ve got a great dessert to take with you to church or family gatherings. Stick a little sign on it that it’s diabetic friendly and you’re guaranteed to be a hit! Warning: it’s *very* rich so a little goes a long way when cutting those portions.
Peanut Butter Pie:::
Crust:
1 cup dry roasted peanuts, chopped fine
1/4 cup Splenda
3 tablespoons melted butter
Mix and pat in pie pan, bake at 375 for 13 minutes. Cool.
Filling:
1 8oz. cream cheese
1 cup Splenda
1 cup peanut butter (I used peanut butter sweetened with agave instead of sweetener and it tasted great!)
1 8 oz. carton of cool whip
Mix on high speed by mixer. Pour into crust. Top with whipped cream if desired.
Hope you enjoy! Do you have any low-carb recipes to share??? I’d love to have them.
Kay
