CRUST:
            3 CUPS ZamLows ALMOND FLOUR
            10 PKGS. SPLENDA
            8 TBSP. BUTTER
            ½ CUP CRUSHED PECANS

MELT BUTTER AND MIX REST OF INGREDIENTS WELL.
PRESS INTO 9X13’’ GREASED PYREX.
BAKE AT 350 DEGREES FOR 10 MINUTES. 

FILLING:
            (2) 8 OZ. PKGS. OF PHILADELPHIA SOFTENED CREAM CHEESE
            1 CUP OF STEEL’S NATURE SWEET CRYSTALS
            1 EGG YOLK
            1 TSP. VANILLA FLAVORING

BEAT TOGETHER THE CREAM CHEESE AND CRYSTALS UNTIL SMOOTH.
ADD EGG YOLK AND FLAVORING.
BEAT UNTIL WELL BLENDED.
POUR INTO PARTIALLY BAKED CRUST AND COOK ON 325 DEGREES FOR 25 MINUTES OR UNTIL MIXTURE IS FIRM.
REFRIGERATE- ADD STEEL’S BLUEBERRY PIE FILLING ON TOP.  

Nutritional per slice (9 slices per pie): Calories 627, Fat 57, Carbs 21, Fiber 8, Ecc 13, Protein 15

~Items in bold are available at ZamLows Sugar- Free Low-Carb.