Marilyn's Sugarfree Chocolate Pie

This recipe is basically a German Chocolate pie recipe, but with fewer carbs and  it is sugar free.
We have several diabetics in our family who do love chocolate desserts and this recipe allows them to indulge just a little bit.  Feel free to substitute pecans for the almonds and eliminate the almond extract.  It will taste just as good.



MARILYN'S  SUGARFREE CHOCOLATE PIE  W/ALMOND CRUST

Crust:

I cup finely ground almonds

2 packages Splenda

2 tsp butter olive oil

Cooking spray

Filling:

2 large eggs
1 cup canned evaporated milk

1 tblsp butter olive oil
2 sq. (1 oz. each) melted unsweetened chocolate (cooled)

1/2 –3/4  cup  Splenda  Blend to taste ( equivalent to 1 cup sugar)
¼ teaspoon  of almond extract 

Topping:

 

1/3 cup unsweetened coconut…sweetened with 1 –2 packets of Splenda

1/2 -2/3 cup cup chopped almonds

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Heat oven to 350 degrees.  

Grease or spray a 9’ pie plate.  Mix the ingredients for the crust and press into the baking dish.  Bake at 300 degrees for 7 minutes and remove from oven. 

 Mix the first 6 ingredients for the filling until smooth.

 Pour into baking dish. Carefully sprinkle the coconut and pecans over the chocolate mixture.  Gently press the topping into the chocolate surface by using the back of a tablespoon.

 

Bake until a knife inserted in the center of the pie comes out clean, about 30 minutes. Cool completely.