Okay, I have time to post the details for this recipe. This is basically the filling instructions of the recipe on Martha's site with low carb substitutions. As Dianne did, you can make a low carb crust with your favorite nuts. It's also extra nummy topped with whip cream.

Ingredients
1.5 sticks (12 tbs) SALTED butter (0 carbs)
1 cup granular Splenda (24g carbs)
3 oz unsweetened chocolate, melted and cooled (11g ecc)
1.5 tsp pure vanilla extract (.8g carbs)
3 eggs (1.83g carbs)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and splenda until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into pie dish. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight. Slice into 8 servings.

Total effective carb count: 37.63
per serving: 4.7