Layered Peanut Butter Pie

CHOCOLATE:
2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal

PEANUT BUTTER:
5 T peanut butter
4 oz cream cheese
1/3 c Splenda

WHIPPED CREAM:
1 cup heavy cream
1 t vanilla
1 T cocoa

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, 16 fiber (57 NET carbs), 3122 Calories, 299 fat, 48 protein. Serves 8 @ 7 carb, 390 Calories, 37 fat, 6 protein.

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.