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Low Carb Chocolate Pudding Pie
Ingredients
1 1/2 cups Pecan meal 1-2 Teaspoon ground cinnamon 1 cup Splenda 4 Tablespoons butter or margarine 2 boxes sugar free chocolate pudding 1 1/2 cups heavy cream (approximately)
Directions
1. Stir Pecan meal, cinnamon, splenda, and melted butter 2. Press the mixture into the bottom of a pie pan 3. Bake the crust for 10-15 minutes at 350 degrees until it is slightly browned. Do not overbake. Let crust cool 4. Make pudding filling as directed on pudding box. It says to use 2 3/4 cups milk with two boxes of pudding.. Instead, use half cold water and half heavy cream. It should still equal 2 3/4 cup of liquid. 5. Spread filling into crust. If desired, spread cool whip on top of filling
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