L. C. Lemon Cream Pie

Filling Ingredients
16 ounces cream cheese (2-8 ounce packages) softened
15 1/4 ounces Nestle Media Crema--light table cream (2-7.6 oz. cans)-- available in Mexican section of grocery stores
1 1/2 cup Granular Splenda
2 lemons, juiced
1 teaspoon lemon zest

Pie Crust
1 cup almond meal
1/2 cup flax meal, Golden
1 scoop whey Protien, Vanilla, Body Fortress Super Advanced (use whatever vanilla flavored whey protein you have)
1/4 cup coconut oil, melted
2 packets Truvia

Instructions:

1. Prepare the crust by mixing together in a pie plate the almond meal, flax meal, and whey protein.  Mix in the packets of Truvia.  (or use 2 TBS. Splenda if that's what you have).  Pour the coconut oil in and mix well and spread into the bottom and up sides of pie plate.  Bake at 350 degrees for 10 minutes.  Let completely cool.  

2. For the filling, zest the lemon and juice each. Put softened cream cheese into medium size mixing bowl and mix with electric mixer until fluffy.  Add remaining filling ingredients and mix well.  Pour into prepared crust.  

3. Chill for several hours or overnight.  If you're in a hurry put it in the freezer for a couple hours and then serve.  

If you like it to look more "lemony" add some yellow food coloring.  Top it with some whipped cream.  It's great! Very quick and easy to throw together too!

Notes: 1/8 piece -- 544 Calories; 48g Fat (76.2% calories from fat); 16g Protein; 18g Carbohydrate; 
3g Dietary Fiber; 


1/12 piece -- 363 Calories; 32g Fat (76.2% calories from fat); 10g Protein; 12g Carbohydrate; 2g Dietary
Fiber    


Source: Low carb take off from: http://allrecipes.com/Recipe/Lemon-Icebox-Pie-III/Detail.aspx