This creamy sugar free chocolate pie is sure to make your mouth water with satisfaction.

On top of that, it’s even safe for diabetics!

sugar-free-chocolate-pie-0000
sugar-free-chocolate-pie-0000

A Cream Filled Sugar Free Chocolate Pie That Is Certain To Impress Guests

June 10, 2015

Directions

Preheat Oven to 425 Degrees Fahrenheit.

Place Pie Crust into into pie bowl and cook for 10-15 minutes until golden brown.

Combine the flour, cocoa, agave nectar, and salt in a medium saucepan. Stir in the almond milk and Heat until boiling over medium-high heat, whisking constantly. Boil until the mixture thickens, which is about 1 minute.

Beat the eggs in a small bowl and whisk about 1 cup of the chocolate mixture into the eggs. Now mix both mixtures together into the larger bowl. Cook over very low heat, whisking constantly for 30 to 60 seconds. Remove from the heat and stir in the vanilla.

Spread your entire hot mixture into the crust you baked earlier. Now refrigerate for about 6 hours. Serve.

For added taste put my Sugar Free Vanilla Frosting on top of it!

Ingredients

Pastry for a 9-inch pie crust

1/3 of a cup of cornstarch

1/3 of a cup of unsweetened cocoa

1/8 of a teaspoon of salt

3 cups of almond milk

2 eggs

1 teaspoon vanilla

8 tablespoons thawed frozen light whipped topping

1 and 1/2 cups Agave Nectar

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