Directions

1Preheat Oven to 425 Degrees Fahrenheit.

2Place Pie Crust into into pie bowl and cook for 10-15 minutes until golden brown.

3Combine 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.

4Beat 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.

5Spread your entire hot mixture into the crust you baked earlier. Now refrigerate for about 6 hours. Serve.

6For added taste put my Sugar Free Vanilla Frosting on top of it!