Sugar-Free Chocolate Fudge Pie

My mother-in-law makes a chocolate fudge pie for many occasions, simply because it’s decadent, rich, and downright delicious! But it also leaves me bloated, swollen all over, and tummy pains are usually soon to follow.  

 
I was absolutely determined to not only make a gluten-free, dairy free version, but also one that was sugar free.
 
My mama’s birthday was the perfect occasion to test this out (along with a rum cake that was out of this world) and the results exceeded my expectations, as it rivals my mother-in-laws sugar-filled, gluten-laden version!
 
Can’t wait to hear what you think! 

    Ingredients

    Pie Filling:

    • 1.5 cups chocolate chips (I use Lily's)
    • 6 T butter, ghee, or coconut oil (I used grass-fed butter)
    • 1 cup coconut cream (from refrigerated can of coconut milk or buy a can of coconut cream)
    • 2 eggs
    • 6 T granulated Lakanto monkfruit
    • 6 T confectioner's-style SWERVE
    • 1 T vanilla extract
    • 1/8 tsp salt

    Crust: (mildly adapted from paleorunningmama.com)

    • 1 cup blanched, finely ground almond flour (I use Bob's Red Mill)
    • 2 T coconut flour
    • 2/3 cup tapioca flour
    • 1/2 cup palm oil shortening (what I used), or grass-fed butter, or a combo of both
    • 3 tsp granulated Lakanto monkfruit for sweet pies, 1/2 tsp for savory
    • 1/2 tsp salt
    • 1 egg

    Directions

    For the crust:

    1

    Put all ingredients (except for the egg) in the food processor and pulse until crumbs form.

    2

    Add in egg and mix until dough begins to form.

    3

    Grease 9″ pie pan or tart pans and press crust into pan. 

    4

    Pierce dough with fork all over to avoid puffing.

    5

    For partially baked crust (what I did), bake at 375 for 6-8 minutes.

    6
    For a fully-baked crust, cook at 375 for 15 minutes or until lightly golden brown. 

    Pie Filling:

    7

    Melt chocolate and butter, coconut oil, or ghee in a small saucepan, stirring constantly until melted.

    8

    Remove from heat and add coconut cream and mix.

    9

    In a bowl, add eggs, monkfruit, swerve, extract, and salt and mix until combined.

    10

    Pour chocolate mixture into egg mixture and combine thoroughly.

    11

    Pour into pie crust and bake for 20-30 minutes (until a bit jiggly).

    12

    Cool on counter then refrigerate for 4 hours. 

    *NOTE: It is very important that it’s completely cooled or else the consistency will not be very fudgy. I love to bring this to room temp after refrigerated and serve!
     
     
    Pie adapted from Texinerin.com 
     
     

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