Chocolate Chip Vanilla Fudge Pie

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/3 cups Almond flour
  • 1 1/2 cup Chocolate chip, sugar free
  • 1 1/2 tsp Coconut flour
  • 1 cup Joy filled eats sweetener
  • 2 tsp Vanilla

• Dairy

  • 9 tbsp Finlandia imported salted butter
  • 3/4 cup Heavy cream

• Liquids

  • 1 tsp Water

Found on joyfilledeats.com

Description

Ingredients

• 1 1/3 cups almond flour
• 1 1/2 tsp coconut flour
• 3 tbsp Finlandia imported salted butter
• 1 tsp cold water
• 1 tsp vanilla
• 1/2 cup sugar free chocolate chips
• 3/4 cup heavy cream
• 6 tbsp Finlandia imported salted butter
• 1 cup Joy Filled Eats Sweetener (xylitol, erythritol, and stevia)
• 1 tsp vanilla
• 2 eggs
• 1 cup sugar free chocolate chips

Directions

• Preheat the oven to 350.
• Combine the first five crust ingredients in a food processor and process until crumbs form. Dump into a standard 9 inch pie plate. Add the chocolate chips and knead until well mixed. Press until the bottom of the pie plate. Bake for 12 minutes. Let cool.
• Meanwhile, combine the heavy cream, 5 tbsp of the butter, and the sweetener in a small saucepan. Simmer for 10-12 minutes until it is golden and thick enough to coat the back of a spoon. Add the final tablespoon of butter and vanilla. Cool for 10 minutes. This is basically homemade sweetened condensed milk
• In a medium glass bowl beat the eggs until smooth. While whisking the eggs very very slowly stream in the warm condensed milk you just made. Whisk until smooth.
• Pour the filling on top of the prepared pie crust. Sprinkle the chocolate chips on top. Bake for 35 minutes or until the center only jiggles slightly. Cool completely before serving. Store in the refrigerator.