INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CHOCOLATE AMARETTO FILLING
Step 1
Combine ⅔ cup Swerve, Confectioners, tapioca flour and salt in a large saucepan. Whisk egg yolks, whole milk, and almond milk in a medium bowl, then whisk into the Swerve/flour mixture. Cook over medium-low heat, whisking constantly, until steaming and thick enough to coat the back of a spoon, 16 to 18 minutes. Whisk in amaretto (or almond extract) and cook, whisking constantly, for 2 minutes more. Remove from heat. Add chocolate and stir until melted.
Step 2
Pour the filling into the cooled crust and let cool for 20 minutes. Press a piece of plastic wrap on the surface of the filling and refrigerate overnight until set.
ASSEMBLY
Step 1
Before serving, beat cream, the remaining Swerve Confectioners, and vanilla with an electric mixer until soft peaks form. Serve the pie topped with the whipped cream and toasted almonds and/or grated chocolate. To make ahead: Refrigerate, loosely covered, for up to 2 days.
Note: If you want this pie to set firmly, then add an extra 4 TBS of tapioca flour. If you want to keep it as low carb as possible and don’t mind if it runs a little when cut, you can keep the tapioca flour to ¼ cup.
