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This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers


  • 2 cups chopped pecans
  • 1/4 cup butter, melted
  • 1/4 cup brown sugar (or artificial sweetener equiv)
  • 8 ounces cream cheese, softened
  • 1/3 cup cocoa powder
  • 1 cup superfine sugar or Splenda sugar substitute
  • 1/2 cup chocolate chips, melted
  • 1 teaspoon vanilla
  • 2 cups heavy cream
  • 2 tablespoons superfine sugar or Splenda sugar substitute


  • Preheat oven to 375ºF.
  • In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
  • Press into 9" pie pan.
  • Bake for 8-9 minutes until just set.
  • Cool on wire rack until completely cooled.
  • In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
  • Beat until smooth and fluffy.
  • Then add melted chocolate chips and vanilla; beat until smooth.
  • In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
  • Beat a spoonful of this mixture into the chocolate mixture to lighten.
  • Then fold remaining whipped cream into chocolate mixture to combine.
  • Pour into cooled pie shell.
  • Cover and chill until firm, about 4-6 hours. Serves 8

Categories: Low Carb 
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