CHOCOLATE CREAM PIE

What can I say about this?  It was just so rich and wonderful and chocolate.  I would think of this as a special occasion treat - a very special special occasion treat. Be careful. It's easy to have treats like this throw off your whole diet.  Even if low carb, they should not be every day foods.  I made this today for our Father's day dinner for my husband.  You definitely need others to share this with, and they will be very thankful that you shared it with them.

                   


Chocolate Cream Pie

Recipe By     :Ginny
Serving Size  : 8   


4  ounces  unsweetened baking chocolate squares -- (1 box) chopped into small pieces.
1 1/2  cups  heavy whipping cream -- separated into half each
1/2 cup  Swerve confectioner's sweetener -- (Or equal amount of other confectioner's sweetener)
2  tablespoons  xylitol -- ground to powder in coffee grinder
1  tablespoon  vanilla extract
CRUST
1 cup  almond flour
1 cup  ground pecans
1/4  cup  Pyure Sweetener
1/4  cup  melted butter
1 teaspoon  vanilla extract

CRUST: Preheat oven to 325F. Grease 10-inch pie plate. In mixing bowl combine almond flour, ground pecans, Pyure sweetener, melted butter, and vanilla.

Mix together well with a fork.  Spread in bottom of pie plate and up the sides. Bake 10 minutes. Set on wire rack and let cool.

FILLING: In a microwave dish combine chocolate and 1/2 of the cream.  Cook on high in microwave 30 seconds at a time, for about 1 to 2 minutes, stirring after each 30 minutes, until smooth.  Cool to room temperature and stir in sweeteners and vanilla.

In another bowl beat the rest of the cream until peaks form. Beat in the chocolate mixture on hiigh speed 1/3 at a time.  Pour into crust.

Chill in refrigerator 6 to 8 hours.  Serve with whipped topping if desired.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 412 Calories; 42g Fat (86.2% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber

NOTES : 6g net carbs