Low Carb Cream Cheese Pie Recipes

Steps:

• 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.

Steps:

• In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
• In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
• In a large bowl with high sides, 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 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Steps:

• Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute.
• Cream filling and pour into crust. Bake 20 minutes at 350.
• Cool pie.
• Beat ingredients for topping, spread on top of pie and bake for 5 min at 400.
• Cool completely before serving.

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.