Filling Ingredients:

Make No Sugar Baker’s Pie Crust Recipe or 1 Unbaked Pie Crust (Watch the Labels)
1 C. Heavy Whipping Cream
2 C. Chopped Dark Chocolate (No Sugar Added) Bars
4 Eggs
1 C. Swerve Granular
1 C. Butter
2 t. Vanilla


Topping:

1 C. Heavy Whipping Cream
2 T. Swerve Confections
1 t. Vanilla

Easy Directions:

Baked the pie crust and let cool completely. In large mixing bowl, whip the heavy cream until peaks form, about 5 minutes. Place in the refrigerator. Melt the chocolate in a double boiler or microwave. Whisk eggs and ½ C. of Swerve in a sauce pan on medium heat. You must whisk constantly until reaching a 160 degree temperature. It takes about 10 minutes. Remove from heat and let cool. After cooled, stir in the melted chocolate. Let cool for another 10 minutes. In large mixing bowl, beat the butter and remaining ½ C. Swerve Granular until combined and creamy. Add in the vanilla. Pour in the chocolate mixture. Continue to beat. Finally add in the whipped cream. Fold until well combined. Pour into baked cooled pie crust. Refrigerate for at least 6 hours.
For topping, simply beat together all topping ingredients.

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