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Ingredients
- The crust:
- 1 cup self-rising flour (can substitute almond, soy or wheat flower)
- 1 stick butter- melted
- 1 cup finely chopped pecans
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- The Pie:
- 8 ozs cream cheese (softened)
- 2 cups sugar free cool whip
- 1/2 cup Splenda
Preparation
Step 1
Crust: Blend together and spread in the bottom of pie plate 9”.
Bake @ 350 degrees for 20 mins, until light brown. Let shell cool. I will usually turn the oven off and let it brown longer. I like it more brown but don’t let it burn
Pie: Blend together and spread on top of pie crust (this is also where I add 3 scoops of Pure unflavored protein powder – take it or leave it depending on your personal preference)
The Topping:
1 small package (each) Sugar free Chocolate and Vanilla pudding mix
3 Cups fat free milk
Blend all together and add on top of cream cheese mixture. Top with additional Cool Whip.