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Butterscotch Peanut Butter Pie




Source of Recipe


From Carol & Barbo at the Low Carb Kitchen


List of Ingredients




Filling:

1- 4 ounce pkg. SF Butterscotch Pudding -- 24 grams carb
4 tablespoons SF Peanut Butter softened -- 4 grams
1 cup heavy cream -- 6 grams carb
1 cup water
1/4 cup Splenda -- 6 grams carb
8 ounces cream cheese, softened -- 8 grams carb

In a large bowl combine all filling ingredients. Beat with electric mixer until smooth and creamy. Refrigerate. Use to fill crust below.

Crust:

1/2 cup soy flour or Atkins Bake Mix
2 tablespoons unsweetened cocoa
2 tablespoons ground almonds, or pecan meal
1/2 cup unsalted butter -- softened



Recipe



Put all ingredients into a deep bowl and blend with electric mixer until you have kind of a ball. Pam spray the 10" pie dish and with your hands or greased baggie, press this crust into the dish. Keep working it upward so that you can crimp the edge.

Place in freezer for an hour. Bake 350 preheated oven for 20-25 minutes. Cool and fill.

Filling: 48 divided by 8=6 grams carb
Crust: 11.2 divided by 8_1.4 grams carb.
1 piece = 7.4 grams carb. With crust