From Janet Baxter
Pie shell
1 cup ground pecans
2 packets Splenda
3 tbsp. butter, melted
Coconut extract
Filling
16-oz. cream cheese, softened
1 large package sugar-free lime gelatin
2 packets Splenda
1/3 cup boiling water
1/3 cup cold water
1 cup heavy cream
Coconut extract
Pie shell: Melt butter in small bowl. Add ground nuts, sweetener and 1/2 tsp. coconut extract. Mix well. Press firmly into bottom and up sides of 8-inch pie plate and refrigerate until firm.
Filling: In a small bowl, whip heavy cream with sweetener until peaks form. Set aside. While whipping cream, bring water to boil. Mix gelatin with 1/3 cup boiling water and stir until all gelatin is dissolved. Add cold water and stir. For the next step, use a big bowl with high sides. Put gelatin in bowl. Slowly add cream cheese, cut into chunks and continue to beat at slow speed. Add 1/2 teaspoon coconut extract and beat at high speed until smooth. Carefully fold in whipped cream. Use a spatula to scrape mixture into crust and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.
Serves 8 with 4 grams of carbs per serving for “low-carb luxury” recipe.