[ADPi Conniebama]

Low Carb Lemon Pie

Ingredients:
Crust - 1.5 Cups finely chopped walnuts (almost powder, but not paste)
- 3 tbsp butter, softened
- 3 tbsp Splenda

Filling - 1/2 Ping (8 fl oz) heavy cream
- 1 pkg sugar-free Lemon Jell-o
- 3/4 C water
- 1 pkt splenda

Crust
Chop nuts. Get as find a grind as possible without turning them to butter.

Combine nuts and Splenda in a bowl. Add melted butter gradually and blend until you have a crumbly mixture that will hold its shape if pressed together.

Grease an 8" pie dish and pour in crust misture. Press firmly into the bottom and sides of the pan, coming up the side about 2". Bake in a 300F Degree preheated oven for about 10-15 minutes, untiil it just barely begins to brown. Remove from oven and cool.

Filling
Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to disolve completely, then take off heat. (Add the juice one fresh lemon if you desire - I did and I think it made it that much better)chill until the Jell-o liquid is colem but not starting to set (about 20 min)

Pour 3/4 C of heavy cream into a chillled bowl (the other 1/4 C will be whipped for a topping just before serving). Beat until very stiff peaks form. Add the chilled Jell-o liquid to the whipped cream. Beat just enough to fully mix. Pour the filling into the cooled pie crust and spread to form and even top. Chill for at least 3 hours.

Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda to taste (Only if you want - I did not find it "necessary)]

I made this for the first time this morning and it was a hit with my husband. It is also wonderfull if you have no patience for "baking"