1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie.
4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
Total: 73 carb (57 NET carbs). Serves 8 @ 7 carb.
This pie is a lot of work but it tastes great. The pie is very rich and you may get more than 8 slices. The pie is only about 1 1/2" high.
