Chocolate Fudge Pie

  • Serving Size8

    Ingredients

    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

    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. Pierce dough with fork all over to avoid puffing.

    4

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

    For the pie filling:

    5

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

    6

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

    7

    Pour chocolate mixture into egg mixture and combine thoroughly.

    8

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

    9

    Cool on counter then refrigerate for 4 hours.

    Crust Recipe adapted from: paleorunningmama.com

    Pie Filling Recipe by: Lisa Arendell    

    Print Recipe

    Recipe Categories