Total TimePrep: 15 min. + chilling Bake: 10 min. + cooling
I have a low-carbohydrate diet. For the crust, I substituted 1 tablespoon of sugar for the 1/2 cup of confectioners sugar. For the filling I replaced the sugar with Splenda. I do think it would have been better if I had used some sugar for the filling, as using all Splenda does leave a very slight aftertaste. I also used real whipped cream and did not add any sweetener. It was a good pie.