Chocolate Amaretto Pie

Swerve Amaretto

Recipe by the Boozy Ketones!

Chocolate Amaretto Filling

• ⅔ cup Swerve Confectioners

• ¼ cup tapioca flour

• ¼ teaspoon salt

• 6 large egg yolks

• 1½ cups whole milk

• 1 cup unsweetened almond milk

• ¼ cup amaretto or ¼ teaspoon almond extract

• 4 ounces chopped sugar free chocolate or use sugar-free baking chocolate chips

Whipped Cream Topping

• ½ cup heavy cream

• 1/2 teaspoon vanilla extract

• 1 TBS Swerve Confectioners

• ¼ tsp ground cinnamon (optional)

Chocolate Amaretto Filling

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.
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

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.