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Chapel Hill Chess Pie
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3 eggs
3/4 cup Diabetisweet
1/4 cup Splenda
2 teaspoons liquid sweetener
3 tablespoons melted butter
1 tablespoon plain white cornmeal
1/3 cup mixture heavy cream and lite coconut milk
1 teaspoon white taragon vinegar
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1 unbaked 9-inch pie crust (any low carb pie crust recipe from the site)
Preheat oven to 375°F.
Beat the eggs with a wire whisk. Add sweeteners, melted butter, cornmeal, cream mixture, vinegar, salt, and vanilla extract. Mix the ingredients well and pour into an unbaked 9-inch pie shell. Bake in a preheated 375° oven on the bottom rack for 15 minutes, then reduce heat to 350° and bake 20 minutes more.
Entire filling is 35 carbs. Add crust of your choice and divide by 8 to get carb count for a 1/8-pie serving.
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