1/4 cup butter, chilled + cubed (Earth Balance for dairy-free)
3.5 tbsp milk (heavy cream or coconut milk for keto + dairy-free)
1/2 tablespoon vanilla extract
FILLING:
2/3 cup Swerve Confectioner Sweetener
1 tablespoon gelatin (powdered- we use Knox or Now Foods brands)
1/8 tsp salt
2 3/4 cups whole milk (heavy cream or coconut milk for keto + dairy-free)
4Â egg yolks (yolks only)
2 teaspoons vanilla extract
4.5 ounces unsweetened baking chocolate, chopped (4 oz is fine if you don’t have extra)
1 tablespoon butter (or Earth Balance)
Whipped Topping (see below for dairy-free option):
1 pint heavy whipping cream
2 tablespoons Swerve Confectioner Sweetener
1/2 teaspoon vanilla extract
Coconut Whipped Topping Option (A dollop on each slice)
The solid cream from two cans of chilled coconut milk (view instructions for details)
1/4 teaspoon gelatin
1/8 teaspoon vanilla extract
tiny pinch of Stevia or Swerve
Instructions
Preheat oven to 350 degrees
Start with your crust. In a large bowl, whisk together almond flour, Swerve, coconut flour, cocoa powder and salt. With a pastry cutter, cut your chilled butter into the flour blend. Make sure butter pieces are no larger than pea-size.
Add milk and vanilla into flour/butter mixture and slowly work into dough. (I prefer to use my hands, but a food processor works as well). Dough will be sticky. Shape dough into ball. (Dough will be pliable and have a similar texture to soft play-doh). Use your dough immediately.
Press and flatten your dough into a 9 inch pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station.
Prick your pie dough with a fork and place onto a cookie sheet. Bake at 350 degrees for 15-18 minutes and allow crust to cool completely before adding filling. (You can cool pie crust in the freezer if you’re in a hurry).
FILLING:
While your crust is cooling, let’s create your filling. In a large bowl, add gelatin, Swerve and salt. Whisk dry ingredients together. Then while whisking, slowly add your milk, vanilla and egg yolks. Combine until smooth.Â
Pour milk mixture into medium sized pot and cook on medium heat until you reach a boil. (Make sure you are stirring at frequent intervals). Allow contents to lightly boil about 20 seconds while whisking then turn off your burner. Add in your chocolate. Continue to whisk while chocolate is melting until smooth– the chocolate will thicken the filling up just a tiny bit. Now add your 1 tbsp of butter, and stir until smooth.
Pour your filling into your prepared pie crust and allow to cool on the countertop for 15 minutes. Then carefully place in the refrigerator overnight to set. For quick setup, place pie in freezer for 4 hours–works like a charm, especially when you need it fast! (After your pie is thoroughly chilled, I recommend leaving it out for about ten minutes before adding the cream topping and serving so it can return to it’s super silky texture, so delicious either way, but we love it extra smooth)!
WHIPPED TOPPING:
In a large bowl blend your heavy whipping cream with a hand mixer on high for a few minutes until cream thickens and you have soft peaks–then sift in your Swerve and vanilla extract. Whip another minute or so until firm. Spread or pipe over chilled pie and top with shaved, unsweetened chocolate if desired. Serve and enjoy!!
For Coconut Whipped Topping: Blend together your coconut whipped topping right before serving the pie. Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a tiny pinch of sweetener and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.
