Chocolate Cream Pie

Yield: 1, 9-inch pie

• Prep Time: 40 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 40 minutes

Ingredients:

 For the crust:

• ¼ cup Bake Believe^® Dark Chocolate Chips
• 5 tablespoons unsalted butter
• 2 cups almond flour

For the filling:

• 1 cup Bake Believe^® Dark Chocolate Chips
• ½ cup Swerve confectioner sugar replacement
• ¼ cup cornstarch
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 egg yolks
• 2 tablespoons unsalted butter

For the topping:

• ¼ cup Bake Believe^® Dark Chocolate Chips, chopped
• 1 cup heavy cream
• 1 tablespoon Swerve confectioner sugar replacement
• 1 teaspoon vanilla extract

Instructions:

For the crust:

1. Melt together the butter and chocolate using the microwave, stirring every 15 seconds until combined and smooth. Add the almond flour and stir until fully combined.
2. Press mixture into the bottom and up the sides of a 9-inch pie plate. Transfer freezer while preparing the filling.

For the filling:

1. Whisk together sugar and cornstarch in a large saucepan. Add heavy cream and milk, whisking constantly. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly until mixture has thickened and is just boiling, about 7 to 9 minutes.
2. Remove from heat and let cool slightly. Stir in chocolate chips and butter. Continue mixing until combined and smooth.
3. Pour filling on top of pie shell. Smooth with a spatula then place a piece of plastic wrap on top of the filling to prevent a “skin” from forming. Refrigerate for at least 6 hours or overnight.

For the topping:

1. Combine heavy cream, Swerve confectioner sugar replacement and vanilla in mixing bowl. Whip with an electric mixer over high speed until medium peaks have formed. Remove plastic wrap from pie. Transfer whipped cream to chilled pie and top with chopped chocolate.