Chocolate Fudge Pie

  • Serving Size8


    For the crust:

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

    For the pie filing:

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


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

    For the pie filling:


    Melt chocolate and butter in a small saucepan, stirring constantly until melted. Remove from heat and add coconut cream and mix.


    In a bowl, add eggs, monkfruit, Swerve, vanilla 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.

    Crust Recipe adapted from:

    Pie Filling Recipe by: Lisa Arendell    

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