Lynn’s Chocolate Creme Pie

Crust (make up in advance):

2 cups processed walnuts
2 tbs. butter
3 packets nutrasweet
1 tsp. vanilla extract
2 egg whites (save yolks)

Process walnuts to a powdery paste. Mix in a bowl with melted butter, sweetener and extract. In a separate bowl, whip egg whites to a froth. Blend in walnut mixture. Press into an oiled pie pan, forming the desired thickness. Bake at 350 for 15 minutes. Cool thoroughly before adding chocolate filling.

Filling:

2 cups heavy cream
4 egg yolks
10 packets sweetener
1/2 cup cocoa
2 Tbsp. sugar free instant chocolate pudding mix
1 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1 tsp. glycerol (prevents solid freezing, improves texture, I found a reasonably priced bottle in the bodybuilders section of my heath food store. Or use glycerine found in drugstores)

Using a heavy pan on medium-low heat, warm cream, whisking in egg yolks, one at a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts to thicken. Remove from heat, stir in extracts, sweetener and pudding mix. Allow to cool to room temperature. Run through ice cream maker. When finished, spoon onto cooled crust and freeze.

Topping:

1 cup heavy cream
1 packet sweetener
1 tsp. vanilla extract
1/8 tsp. cream of tarter

Whip cream, adding sweetener, extract and tarter. When pie is cold, top with whipped cream. Garnish with grated low-carb chocolate and sliced strawberries. Serves 8/carb count for the entire pie is 22gms with 5.8 gms fibre.