Lemon Icebox Pie

By Leslie Galloway | ASMBS Foundation | Gainesville, FL

A low-carb pie that tastes great.

Servings: 10 | Prep Time: 35 | Ready In: 4 Hours, 35 Minutes

Calories: 243 | Total Fat: 21g | Total Carbs: 9g | Protein: 4g

Ingredients:

Filling:

½ c. heavy cream

2 pkg. no calorie sweetener

2 8oz. pkg. cream cheese, cut into pieces and softened

½ tsp. coconut extract

1 6oz. pkg. sugar-free lemon-flavor gelatin

1⁄3 c. boiling water

1⁄3 c. cold water

Instructions:

Crust:

1 c. ground pecans

3 tbsp. butter, melted

2 pkg. no calorie sweetener

½ tsp. coconut extract

1. In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and ½ tsp. coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

2. In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

3. In a large bowl, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining ½ tsp. coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream.

4. Use a spatula to scrape mixture into the pie pan and spread around.

5. Refrigerate several hours or overnight to allow gelatin to set thoroughly.