This pie is sure to please everyone, whether they're "low-carbers" or not. And it has the added benefit of being a make-ahead dessert.

Recipe by Oxmoor House January 2005

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Oxmoor House

Recipe Summary

Yield:
10 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.

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  • Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.

  • Remove sides of springform pan; let pie stand 10 minutes before serving. Top with chocolate shavings, toasted nuts, and whipped topping, if desired.

  • carbo rating: 32

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

276 calories; calories from fat 0%; fat 15.6g; saturated fat 4.2g; mono fat 0g; poly fat 0g; protein 2.9g; carbohydrates 32.7g; fiber 1.1g; cholesterol 9mg; iron 1mg; sodium 134mg; calcium 8mg.
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