Key Lime Pie

Pie Shell:
1 Cup ground pecans
2 pkts Splenda® or Sweet-N-Low®
3 Tbs. butter - melted
1/2 tsp. coconut extract

Key Lime Filling:
16oz cream cheese, softened
1pkg.Sugar-Free Lime Jell-O
2 pkts Splenda® or Sweet-N-Low®
1/3 Cup boiling water
1/3 Cup cold water
1/2Cup heavy cream
1/2 tsp. coconut extract

Prepare pie shell:
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract.  Mix well.Press firmly into bottom and up sides of 8 inch pieplate and refrigerate until firm.

In a small bowl, whip the heavy cream with sweetener until peaks form. Setaside.  While it is being whipped, bring water to boil.  Mix the Jell-O with 1/3 cup boiling water until all the gelatin has dissolved.  Then, add cold water and stir.  For the next step you need a big bowl with HIGH sides.  Put gelatin in bowl. Slowly add in the cream cheese (add each 8-oz  package in 4 chunks) and continue to beat with a mixer at slow speed.  After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth.  Then, carefully fold in the whipped cream.  Use a spatula to scrape mixture into the pie pan and spread around.  Sprinkle extra ground nuts on top.  Refrigerate several hours or overnight to allow Jell-O to set thoroughly.

Makes 8 servings.  About 5 carbs per serving.