Process walnuts to a powdery paste. Mix in a bowl with melted butter, sweetener and extract. In a separate bowl, whip egg whites to a froth. Blend in walnut mixture. Press into an oiled pie pan, forming the desired thickness. Bake at 350-degrees for 15 minutes. Cool thoroughly before adding chocolate filling.

Filling:
2 cups heavy cream
4 egg yolks
10 packets sugar substitute
1/2 cup cocoa powder
2 tablespoons sugar free instant chocolate pudding mix
1 teaspoon chocolate extract (optional)
1 teaspoon vanilla extract
1 teaspoon glycerol (prevents solid freezing and improves texture)

Using a heavy pan on medium-low heat, warm cream, whisking in egg yolks, one at a time. Whisk in the cocoa and glycerol. Continue to whisk until mixture starts to thicken. Remove from heat, stir in extracts, sweetener and pudding mix. Allow to cool to room temperature. Run through ice cream maker. When finished, spoon onto cooled crust and freeze.

Topping:
1 cup heavy cream
One packet sweetener
1 teaspoon vanilla extract
1/8 teaspoon cream of tarter

Blend in whipped cream, mixing at low speed. Using a spatula, scrape into the pie pan, and spread around. Chill for at least two hours.

Whip cream, adding sweetener, extract and tarter. When pie is cold, top with whipped cream. Garnish with grated low-carb chocolate and sliced strawberries.