Cheryl’s Cloud 9 Pie

Crust:

1 1/2 C. pecan halves
3 T. melted butter
2 packets Splenda

Grind the pecans to as close to a powder as you can get them in the food processor, being careful not to turn it into pecan butter. Meanwhile in microwave melt butter in a glass 9 inch pie plate. Combine all the ingredients in the pie plate and mix well and then press evenly up sides and over bottom of plate. Bake in 350 degree oven for 10-12 minutes and then cool thoroughly and chill.

Filling:

8 oz softened cream cheese
8 pkts splenda
1 T. vanilla extract

Cream all of the above ingredients in a small bowl.

1 c. heavy cream
1 T. vanilla extract
2 pkts Splenda

Beat all above ingredients on high until very stiff whipped cream develops. Next fold the cream cheese mixture into the whipped cream mixture, gently but thoroughly. Pour into chilled pie crust.

Chill at least one to two hours before serving.

(note: be sure to use the lowest carb cream cheese available - Philadelphia, etc - the store brands tend to have double the carbs. Also try to use a NON - alcohol based extract - less carbs again.)