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.
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:
Put all ingredients (except for the egg) in the food processor and pulse until crumbs form.
Add in egg and mix until dough begins to form.
Grease 9″ pie pan or tart pans and press crust into pan.
Pierce dough with fork all over to avoid puffing.
For partially baked crust (what I did), bake at 375 for 6-8 minutes.
Pie Filling:
Melt chocolate and butter, coconut oil, or ghee in a small saucepan, stirring constantly until melted.
Remove from heat and add coconut cream and mix.
In a bowl, add eggs, monkfruit, swerve, extract, and salt and mix until combined.
Pour chocolate mixture into egg mixture and combine thoroughly.
Pour into pie crust and bake for 20-30 minutes (until a bit jiggly).
Cool on counter then refrigerate for 4 hours.
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