On Fri, 17 Nov 2006 17:17:46 -0800, "Dave Bugg" >
wrote:

>Dave Bugg wrote:
>
>> If you don't want to use the recipe, it may give you a good idea of
>> how to adjust yours. They do use a walnut crust to control the carbs,
>> which I thought was a delicious sounding twist.
>
>Here's the copied recipe for those who can't bring up the url:

Thanks Dave! I can't do a chopped nut crust because I don't have a
food processor, but I can see from that recipe that the filling is
indeed just the same as any other pie, except with splenda instead of
sugar. I think I'll make the filling and then split it in half and add
sugar to one pie and splenda to the other. I'll have to do something
to mark them apart though!