Chocolate Peanut Butter Pie Low Carb

Ingredients

Crust layer
1/2 cup finely chopped almonds
1/2 cup finely chopped walnuts (or pecans)
2 teaspoons Splenda
2 tablespoons melted butter

Chocolate layer
3 tablespoons natural unsweetned cocoa
1 tablespoon light tasting olive oil (or canola oil)
2 tablespoons melted butter
2 tablespoons Splenda
1 teaspoon vanilla
2 tablespoons heavy cream

Peanut Butter layer
1 cup natural peanut butter
4 oz. cream cheese
1/2 cup Splenda

Whipped Topping layer
1 cup whipping cream
1 tablespoon Splenda
1 teaspoon vanilla

Garnish
2 tablespoons Hershey's Lite syrup
1 tablespoon chopped peanuts

Directions

Crust layer
Combine almonds, walnuts, 2 teaspoons Splenda and 2 tablespoons of melted butter. Press on the bottom of a glass pie pan. Broil on high for three minutes or until nut crust is bubbly. Let cool.

Chocolate layer
Combine cocoa, oil, butter, Splenda, vanilla and heavy cream in a small bowl. Pour over cooled crust. Place in freezer while preparing peanut butter layer.

Peanut butter layer
Combine peanut butter, cream cheese and 1/2 cup Splenda in a small bowl. Pour over chocolate layer and return to freezer while preparing whipped topping layer.

Whipped topping layer
Beat cream in mixer until soft peaks form. Add 1 tablespoon Splenda and 1 teaspoon vanilla. Spread over peanut butter layer.

Garnish
Decorate top with Hershey's Lite syrup and chopped peanuts.

Return to freezer for an ice cream texture or refrigerate for a cream pie texture. Enjoy!